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Smoky basa and sweetcorn pasta recipe

Smoky basa and sweetcorn pasta recipe

7 ratings

If you love pasta and a creamy seafood chowder, you'll love this fusion dish that's comforting, flavoursome and surprisingly healthy. As the recipe uses leftover chipotle and cheddar chowder, it can be rustled up in 15 minutes. Ready, steady, cook! See method

  • Serves 4
  • Takes 15 minutes
  • 503 calories / serving
  • Healthy


  • 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 recipe, above)
  • 150g baby plum tomatoes, quartered
1 of your 5 a day and low in fat

Each serving contains

  • Energy

  • 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


  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 large pan, season and add the cooked pasta, sweetcorn, tomatoes and ¾ of the coriander. Gently stir to coat, then divide between 4 plates. Flake over the basa fillets, then scatter over the remaining spring onions and coriander.

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