Smoky seafood pasta

Name: Smoky seafood pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 150 g Essential Spaghetti, broken into roughly 3cm pieces (see Cook’s Tip); 2 clove/s garlic; 3 tbsp Cooks' Ingredients Smoked Tomato Paste; 1¼ tsp smoked paprika; 3 Essential Tomatoes, roughly chopped; 160 g frozen Essential Garden Peas, defrosted; 200 g The Mussel Shack Cooked Seafood Selection; 1 unwaxed lemon, zest and juice of ½, ½ cut into wedges to serve; 3 tbsp half-fat mayonnaise

Inspired by Spanish fideuà, this is a paella-like dish that uses pasta rather than rice.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plusstanding

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1 tbsp olive oil
1 onion, finely chopped
150g Essential Spaghetti, broken into roughly 3cm pieces (see Cook’s Tip)
2 clove/s garlic
3 tbsp Cooks' Ingredients Smoked Tomato Paste
1¼ tsp smoked paprika
3 Essential Tomatoes, roughly chopped
160g frozen Essential Garden Peas, defrosted
200g The Mussel Shack Cooked Seafood Selection
1 unwaxed lemon, zest and juice of ½, ½ cut into wedges to serve
3 tbsp half-fat mayonnaise

Heat the oil in a large, shallow casserole dish or sauté pan over a medium heat. Add the onion and fry for 3 minutes. Tip in the broken spaghetti and fry for 4-5 minutes, stirring frequently, until the pasta starts to turn golden. Bring a kettle of water to the boil. Add most of the garlic to the pan (reserving about a quarter of a clove), 2 tbsp tomato paste, 1 tsp smoked paprika, the chopped tomatoes and 400ml just-boiled water. Season, stir to combine, then bring to a gentle simmer and cook, stirring every couple of minutes, for 10 minutes or until the pasta is just tender.
Stir the peas and seafood into the pan, then cook for 5 minutes or until everything is piping hot. Add the lemon zest and juice, then taste and season if necessary. Leave to stand for a few minutes before serving.
Meanwhile, mix the mayonnaise with the reserved quarter clove of crushed garlic, remaining 1 tbsp tomato paste and quarter of a teaspoon smoked paprika; season. Divide the pasta between 2 bowls, dollop over the mayonnaise mixture and serve with the lemon wedges for squeezing over.

Typical values per serving when made using specific products in recipe