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Black Pepper Basa Tagliatelle
Black Pepper Basa Tagliatelle

Black Pepper Basa Tagliatelle

with courgette and tarragon

The mild taste of the basa is enhanced and enriched with a black pepper seasoning and creamy sauce in this delicious fresh pasta dish.

Tags:
Family Friendly
•Super Quick
•Protein Rich
Allergens:
Pesce
•Gluten
•Egg
•Hvede
•Milk

The quantities provided above are averages only.

Total10 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

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 saturates10.4 g
Carbohydrate86.6 g
of which sugars10 g
Dietary Fiber5.6 g
Protein41.2 g
Salt2.3 g
Potassium471.4 mg
Calcium46.2 mg
Iron0.7 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

Get Prepped
1
  • Boil a large pot of salted water for the tagliatelle.
  • Halve, peel and thinly slice the onion.
  • Peel and grate the 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).

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Basa
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Pat the basa dry with kitchen paper, toss with the cracked black pepper and season with salt
  • Once hot, lay the fillets into the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Cook the Veg
3
  • While the fish cooks, place a separate large pan over medium-high heat with a drizzle of oil.
  • Fry onion and garlic until fragrant, 2-3 mins.
  • Add courgette and carrot and fry for 3-4 mins until softened. Season with salt and pepper
Make the Pasta
4
  • When the water is boiling, add the tagliatelle and bring back to the boil. 
  • Cook until softened, 3-4 mins. Once cooked, reserve some of the pasta 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.
Finish the Sauce
5
  • Add creme fraiche, stock, half the tarragon and the pasta to the veg and allow to warm through. 
  • Add a splash of pasta water to loosen the sauce if required.
  • Taste and season with salt and pepper

TIP: Add the tarragon a little at a time, tasting as you go.

Dish Up
6
  • Divide the creamy tagliatelle between plates.
  • Top with the back pepper basa.
  • Sprinkle remaining tarragon over the top.