When the husband decides to carbo-load before a marathon, he turns to a 3-day pasta fiesta and of course the kids are more than happy with this. Here's a dish to add some variety. I make it spicy but you can adjust the level of spice with the chilli flakes and pepper.
Ingredients:
1/2 cup cubed fish fillet (use a firm flesh fish like seabass or lemon sole)
1/2 cup medium sized cleaned prawns
1 yellow capsicum (1cm julienne)
1 cup baby spinach
1 medium onion (chopped)
5-6 pips garlic (chopped)
2 tbsp chilli flakes
2 tbsp ground black pepper
1/2 cup pasta sauce ( I use Dolmio Extra tomato, onion, garlic roast)
1/4 cup Campbell mushroom soup
1 cup pasta water (this is from the water that is discarded when you drain the cooked pasta)
3/4 packet of spaghetti (cooked according to directions)
1/2 cup grated mozzarella cheese
3 tbsp oil (use either coconut or olive)
salt to taste
Method:
Marinate the fish with some chilli powder and salt, and the prawns with some pepper and salt. Keep aside for 1-2 hours.
Lightly grill the fish and prawns and set aside.
Start heating the oven at 210 celsius. Try using a dutch oven to cook and then bake.
Heat the oil and sauté the garlic and onion. Add the chilli flakes and sauté for 1 minute more.
Add the pasta sauce and mushroom soup.
When it starts boiling, add the pasta water.
Cook till the sauce starts to thicken and is sufficient to cover the spaghetti.
Carefully fold in the spaghetti, baby spinach and capsicum till evenly coated.
Place the fish and prawns on top of the pasta and sprinkle grated cheese. You can sprinkle more chilli flakes and pepper.
Bake for 20 minutes.
Take out from oven and let it sit for about 10 minutes before serving. Best eaten hot.
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