Mackerel and spinach pasta
For a quick midweek lunch this mackerel and spinach pasta ticks all the boxes. It’s healthy, filling and ready in just 10 minutes! If you’d like it spiced up a bit, add a small teaspoon of horseradish to the mixture or a couple of pinches of chillie flakes. I used gluten-free penne, but the dish can be made with any other shape and type of pasta.
Ingredients
Method
- Cook the pasta according to the packet instructions.
- Meanwhile finely chop the spring onion. Skin and flake the fish into a bowl. Add the spring onion, crème fraîche, lemon juice and zest.
- For the final minute of the pasta cooking, stir in the spinach. When it’s wilted, drain the pasta & spinach. Let it cool a bit, then add to the mackerel mixture.
- Season with ground pepper and stir.
- Serve warm or at room temperature.