Creamy Paprika, Pollock & Courgette Linguine

Boil a kettle

Peel and finely chop (or grate) your garlic

Peel and slice your shallot[s] finely

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Dissolve your vegetable stock mix and a generous pinch of salt in 50ml [75ml] [100ml] boiled water

Add your ground smoked paprika and soft cheese and set aside to infuse – this is your creamy paprika stock

Add your pasta to a pot of boiled water with a large pinch of salt and 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

While the pasta is cooking, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the sliced shallot and chopped garlic and cook for 2-3 min or until beginning to soften

Add your diced pollock to the pan, give everything a good mix up and cook for an initial 1-2 min or until the pollock starts to turn opaque

Tip: Unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!

Add the creamy paprika stock to the pan with the courgette ribbons

Stir it all together and cook, covered, for a further 4-5 min or until your fish is cooked through

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

Wash your salad, then pat it dry with kitchen paper

Once the pasta is cooked, drain it, reserving a cup of the starchy pasta water

Add the cooked pasta to the pan with the sauce with a splash of starchy pasta water

Give everything a good mix up – this is your creamy paprika, pollock & courgette pasta