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