Name: Creamy Tagliatelle & Black Pepper Spiced Basa with courgette and tarragon
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Courgette; 240 grams Basa; 1 unit(s) Onion; 250 grams Fresh Tagliatelle; 2 unit(s) Garlic; 5 grams Tarragon; 2 sachet(s) Vegetable Stock; 1 unit(s) Carrot; 110 grams Creme Fraiche; 2 sachet(s) Cracked Black Pepper; to taste Oil; to taste Salt; to taste Pepper; to taste Water

HelloFresh

Recipes

Italian Recipes

Creamy Tagliatelle & Black Pepper Spiced Basa

with courgette and tarragon

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https://operations.hellofresh.com/culinary/recipes/dkse/92a10720-b662-4182-a248-fd1802d1d926/edit?language=en-GB

Tags:

Family Friendly

•Super Quick

•Protein Rich

Allergens:

Fish

•Cereals containing gluten

•Egg

•Wheat

•Milk

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Courgette

240 grams

Basa

(Contains: Fish)

1 unit(s)

Onion

250 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)

2 unit(s)

Garlic

5 grams

Tarragon

2 sachet(s)

Vegetable Stock

1 unit(s)

Carrot

110 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Cracked Black Pepper

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2876 kJ

Energy (kcal)687 kcal

Fat20.5 g

of which saturates10.3 g

Carbohydrate86.6 g

of which sugars10 g

Dietary Fiber4.8 g

Protein41.2 g

Salt2.3 g

Potassium375.1 mg

Calcium29.7 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking Steps

Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.

Halve, peel and thinly slice the onion.

Finely chop garlic (or use a garlic press).

Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Trim and roughly grate the courgette and carrot (no need to peel).

Place a pan over medium-high heat with a drizzle of oil. Pat the basa dry with kitchen paper and toss with the black pepper and season with salt.
Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While the fish cooks, heat a large pan over medium-high heat with a drizzle of oil.

Fry onion and garlic for 2-3 min, or until fragrant.

Add courgette and carrot and fry for 3-4 mins until softened. Season with salt and pepper.

When the water is boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, reserve some pasta cooking water and drain the rest in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

Add creme fraiche, vegetable stock, half the tarragon (to taste) and pasta to the veggie pan and allow to warm through. Add a splash of pasta water, if required to loosen the sauce. Taste and season with salt and pepper.

Divide the creamy tagliatelle between plates and top with the basa. Sprinkle over any remaining tarragon.