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Smoky basa and sweetcorn pasta recipe

Smoky basa and sweetcorn pasta recipe

7 ratings

Created by The Tesco Real Food team

If you love creamy pasta, you'll want to try this fusion dish that's comforting, flavoursome and surprisingly healthy. As the recipe uses leftover chowder – see tip, below – it can be rustled up in just 15 minutes, which makes it ideal for midweek meal planning. See method

  • Serves 4
  • Takes 20 mins
  • 503 calories / serving
  • Healthy

Ingredients

  • 250g pack skinless and boneless basa fillets
  • 3 spring onions, quartered lengthways and chopped into 3cm lengths
  • 15g fresh coriander, finely chopped
  • 300g tagliatelle
  • 150g frozen or tinned sweetcorn
  • 700g reserved blitzed smoky chipotle chowder (see tip, below)
  • 150g baby plum tomatoes, quartered
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2120kj
    503kcal     25%

  • Fat

    9g 13%

  • Saturates

    3g 17%

  • Sugars

    7g 8%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 71.5g Protein 30.6g Fibre 6.1g

Method

  1. Line a baking tray with foil. Preheat the oven to gas 6, 200°C, fan 180°C. Place the basa fillets onto the lined baking tray and top with half of the spring onions and a little of the chopped coriander. Cook in the oven for 10 mins until cooked through and starting to turn golden.
  2. Meanwhile, bring a pan of water to the boil and cook the pasta for 7-9 mins until cooked through, adding the sweetcorn for the last 4 mins. Drain.
  3. Heat the leftover chowder in a pan, season and add the cooked pasta, sweetcorn, tomatoes and most of the remaining coriander. Gently stir to coat, then divide among plates. Flake over the basa fillets, then scatter over the remaining spring onions and coriander.

Tip: This recipe uses leftovers from our chipotle and Cheddar chowder recipe.

See more Batch-cooking recipes

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