Creamy smoked fish and spinach tagliatelle
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Creamy smoked fish and spinach tagliatelle
Basa fillets, whether natural or smoked, are relatively low-cost, responsibly sourced and quick to cook
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
596Kcal
Fat
24gr
Saturates
9gr
Carbs
51gr
Sugars
4gr
Fibre
10gr
Protein
38gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g wholewheat (or regular) tagliatelle
- 1 x 240g pack smoked basa fillets
- about 300ml semi-skimmed milk
- 200g baby leaf spinach
- 1 tsp butter
- 75g lighter soft cheese
- a squeeze of lemon juice
- 2 tbsp chopped chives (or 2 spring onions, finely chopped)
Step by step
- Add the tagliatelle to a pan of salted boiling water and cook for 9-11 minutes until al dente.
- Meanwhile, place the smoked basa fillets in a medium frying pan, add enough milk to almost cover, season with pepper, cover with a lid and bring to a simmer. Poach gently for 4-5 minutes or until the fish flakes easily, then remove from the heat. Lift the fish out to a plate, and scoop out half a mugful of the poaching milk for the sauce (discard the rest or save it for a fish pie sauce).
- Melt the butter in the same frying pan, stir in the soft cheese then whisk in about 75ml of the fish poaching milk to make a sauce. Bring to a simmer, stirring, then add a squeeze of lemon juice and the chives (or spring onions). Break the fish into chunky flakes and add to the sauce, season with pepper but only add salt if really necessary.
- Stir the spinach into the tagliatelle until wilted, then drain both well in a colander. Toss together with the sauce, adding more of the fish poaching milk if necessary. Divide between warmed bowls to serve.
