Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Begin by preparing the water for the pasta. Fill a large saucepan with water, put a lid on and bring it to the boil ready to cook the pasta.
While it is coming to the boil, heat the rapeseed oil in a large frying pan over a medium heat and add the onions and courgettes. Cook slowly until they start turning golden brown at the edges. This will take up to 10 minutes. Add the garlic, stir, and cook for 2 minutes.
Add the wine to the onions and courgettes. Turn up the heat and let it reduce until the wine has almost disappeared.
Next add the cream, mustard and lemon juice to the wine and bring it back to the boil. Simmer for 1 minute. Add the fish and spinach, and stir and cook over a medium heat for 5 minutes, or until flaky.
Meanwhile, add the pasta to the boiling water. Cook for 10 minutes or as per the packets instructions, drain and leave to the side.
Season well with salt and pepper. Serve with a bowlful of pasta and lashings of creamy sauce and a couple of lemon wedges.
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When I cook this at home there is sadly no way that my kids will eat spinach and courgettes (yet!). So I break it up and make the sauce first and serve theirs. Then in a separate pan I fry off the courgettes and wilt the spinach and add it into the mixture left for Jase and I. Then I’m only cooking one meal and still keeping everyone happy. I serve theirs with peas and corn on the side.“