Smoked haddock 4 cheese pasta

Yield: 4 servings

Measure Ingredient
300 grams Quick cook pasta shells eg: Pasta Fresca; cooked and drained
\N \N ; or Pasta Penne, (10oz)
500 grams Undyed smoked haddock fillet; skin removed or
\N \N ; frozen smoked
\N \N ; haddock defrosted
\N \N ; (1lb)
25 grams Butter; (1oz)
1 \N 500 gram pac trimmed leeks; finely sliced
1 carton Fresh Four Cheese pasta sauce
50 grams Freshly grated Cheddar cheese; (2oz)

Place the cooked pasta in an ovenproof dish and keep warm.

Cut the haddock into strips. Melt half the butter in a large frying pan and stir-fry for 5-7 minutes until cooked. Place on top of the pasta.

Preheat the grill to the hottest setting. Using the pan from the fish melt the remaining butter and add the leeks to this. Stir-fry for 6-8 minutes until the leeks are soft, add the four cheese sauce to the leeks and heat thoroughly. Pour the leeks and sauce over the fish and pasta mixing well.

Sprinkle the pasta with cheese and grill until golden and bubbling.

Notes Serve with herb salad, cherry tomatoes and a fresh salad dressing.

Converted by MC_Buster.

NOTES : A delicious cheesy dish with leeks and smoked fish.

Converted by MM_Buster v2.0l.

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