Ingredients
- 350 g wholemeal conchiglie pasta
- 2 large undyed smoked haddock fillets
- 350 ml milk
- 1 pinch saffron strands (optional)
- 200g cream cheese with garlic and herbs
- 2 large handfuls fresh spinach
- small bunch bunch of parsley - chopped dill will also work well and sometimes I use both.
- 2 tbsp raisins
- salt and black pepper to season
Servings:
Instructions
- Cook the instructions according to the instructions on the packet.
- Add the milk, smoked haddock and saffron if using to a large pan and slowly bring to a simmer and cook for 5 minutes. Remove the haddock from the pan and flake into large bite sized chunks.
- Reduce the heat and add the cream cheese, raisins if using and stir to mix well until the sauce thickens. Add the parsley, black pepper and mix well. Add the spinach and mix to wilt through the sauce. I don't generally add salt to the sauce as the smoked haddock can be salty.
- Add the cooked pasta and smoked haddock and gently mix to ensure the pasta is is coated with the sauce.
- Sprinkle with the remaining parsley and serve with lemon wedges on the side.I usually serve with garden peas.
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