Creamy Cod Florentine Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Chop your cherry tomatoes in half

Wash your spinach

Once hot, add your roasted garlic paste, halved cherry tomatoes and spinach to the pan and cook for 2 min or until the spinach has wilted

Meanwhile, dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Add your pasta to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat

Cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Once the spinach has wilted, add the vegetable stock to the pan with your crème fraîche and stir it all together

Cook for 1 min further or until the sauce is starting to thicken

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry

Add your diced fish with a pinch of salt and cook, covered, for 5-6 min further or until cooked through

(unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the fish is cooked, stir through the drained pasta and most of your grated Italian hard cheese (save the rest for garnish!) – this is your creamy fish Florentine pasta