Smoked Basa & Creamy Lemon 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 kettle

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 spaghetti for just 7-9 min or until cooked with a slight bite (it will keep cooking in the sauce later!)

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

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat and boil a kettle

Once the pan is hot, add your roasted garlic paste, blanched peas and smoked basa fillet[s] with a generous pinch of pepper and cook, covered, for 3-4 min on each side or until cooked through

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

Drizzle some olive oil through the drained pasta and give it a good mix up (this stops the pasta from sticking together!)

Once the fish is cooked, break it apart into bite-sized pieces with a wooden spoon, then add your soft cheese and the juice of half your lemon[s]

Cut the remaining lemon into 1 wedge per person

Add the drained pasta to the pan and give everything a good mix up – this is your smoked basa & creamy lemon spaghetti

Tip: Add a splash of the reserved starchy pasta water if the pasta is looking a little dry