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Creamy Garlic Fish Pasta
with Spinach and Peas
This is a quick, wholesome pasta dish the whole family will enjoy. Soft, flaky barramundi tossed in a garlicky, buttery sauce with delicious greens will delight even the pickiest eater!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
170 g
Penne
(Contains Wheat)
113 g
Baby Spinach
3 unit
Garlic
50 g
Shallot
56 g
Green Peas
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
1 tbsp
All-Purpose Flour
(Contains Wheat)
½ tsp
Chili Flakes
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, pat barramundi dry with paper towels, then season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until cooked through, 17-19 min.**
While barramundi cooks, peel, then mince or grate garlic (6 cloves for 4 ppl). Peel, then finely chop shallot. Roughly chop spinach.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
While penne cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic, shallots and peas. Season with garlic salt and pepper. Sprinkle flour over veggies. Cook, stirring often, until veggies are coated and softened, 2-3 min.
Stir in 1/2 cup reserved pasta water, cream and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Bring to a boil over medium-high. Once boiling, reduce heat to medium and cook until sauce thickens slightly, 3-4 min.
Remove and discard skin from barramundi, then gently flake into bite-sized pieces using a fork. Add sauce, spinach and barramundi to the large pot with penne. Season with pepper, then stir to combine. (TIP: If sauce is too thick, add 1 tbsp reserved pasta water at a time until it reaches desired consistency.) Divide pasta between bowls. Sprinkle Parmesan over top.
