Smoked Mackerel Pasta

Nutrition per serving

Calories1,179 kcal
Protein39.2 g
Carbs125.2 g
Fats60.7 g
Saturated Fat22.8 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.2 g
Sugars18.3 g
Fiber10.6 g
Sodium394 mg


Leeks, (bulb and lower leaf-portion)
Cherry Tomatoes
Courgette (Zucchini)
Smoked Mackerel
Creme Fraiche
Dijon Mustard (Whole Grain)
Tagliatelle Pasta
Vegetable Stock Cube
Parmesan Cheese
Olive Oil
1. Preheat the oven to 180 C (350F)

2. Peel/chop the shallot into ½ cm pieces.

3. Peel/chop the garlic.

4. Remove the root and dark green end from the leek. Slice in half lengthways and finely slice widthways into 1cm thick slices.

5. Halve the cherry tomatoes.

6. Slice the courgette lengthways and slice widthways into 1cm thick slices.

Cooking Instructions
1. Bring a medium pot of lightly salted water to boil.

2. Place the courgette and cherry tomatoes onto a baking tray and drizzle over ½ a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for 10-15 minutes until the tomatoes have wilted and the courgette tender but with a bite.

3. Meanwhile, in a saucepan, heat ¾ tbsp of olive oil over medium heat. Add the shallot, garlic and leeks and cook for about 3-4 minutes until softened. Roughly tear-up the mackerel into bite-sized pieces and add to the pan with the mustard and crème fraiche. Stir well to combine everything together, then remove from heat.

4. Add the stock pot to the boiling water and stir to dissolve. Add the pasta and cook until al dente. Reserve 2 tbsp of the pasta water before draining and return the pasta to the pot.

5. When the pasta is cooked, return the mackerel sauce to heat and stir in the reserved pasta water and cook for a minute until the sauce is hot.

6. Add the mackerel sauce and roasted vegetables to the pasta with ½ a tbsp of lemon juice and half the grated Parmesan. Stir the mixture well to combine

7. Serve in a bowl with the remaining Parmesan sprinkled over the top and remainder of olive oil.