A no hassle dinner! Wonderfully creamy trout spaghetti tossed with spinach and leeks. Served with a sprinkling of flavourful dill & salty Italian-style hard cheese.
Creamy Trout Spaghetti
Creamy Trout Spaghetti
with leeks, Italian-style hard cheese & fresh dill
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Fish
- Fresh Cream
- Fresh Dill
- Grated Italian-style Hard Cheese
- Leeks
- Low Fat Fresh Milk
- NOMU Italian Rub
- Smoked Trout Ribbons
- Spaghetti
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
THINGS ARE GETTING CREAMY…
Place a pot over a medium heat. Add the milk, 150ml of water, the spaghetti, a pinch of salt, and the rub. Once simmering, cook for 10-15 minutes until the pasta is al dente, stirring occasionally.
SOMETHING'S LEEKING
While the pasta is simmering, rinse the halved leeks thoroughly and roughly chop. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks and fry for 2-3 minutes until soft, shifting occasionally. Remove from the heat and add the rinsed spinach, the trout ribbons, and ½ the chopped dill. Set aside.
FINISH IT UP
When the pasta is al dente, add the cream, a knob of butter (optional), ½ the Italian-style cheese, the fried leek and trout mixture and seasoning. Mix until fully combined. Remove from the heat, cover to keep warm and set aside.
FLAVOURFUL BOWL
Bowl up the creamy pasta and sprinkle over the remaining grated cheese and dill. Great work, Chef!
Low Fat Fresh Milk - 50ml
Spaghetti - 125g
NOMU Italian Rub - 5ml
Leeks - 100g
Spinach - 50g
Smoked Trout Ribbons - 40g
Fresh Dill - 4g
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 25ml
THINGS ARE GETTING CREAMY…
Place a pot over a medium heat. Add the milk, 300ml of water, the spaghetti, a pinch of salt, and the rub. Once simmering, cook for 10-15 minutes until the pasta is al dente, stirring occasionally.
SOMETHING'S LEEKING
While the pasta is simmering, rinse the halved leeks thoroughly and roughly chop. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks and fry for 2-3 minutes until soft, shifting occasionally. Remove from the heat and add the rinsed spinach, the trout ribbons, and ½ the chopped dill. Set aside.
FINISH IT UP
When the pasta is al dente, add the cream, a knob of butter (optional), ½ the Italian-style cheese, the fried leek and trout mixture and seasoning. Mix until fully combined. Remove from the heat, cover to keep warm and set aside.
FLAVOURFUL BOWL
Bowl up the creamy pasta and sprinkle over the remaining grated cheese and dill. Great work, Chef!
Low Fat Fresh Milk - 100ml
Spaghetti - 250g
NOMU Italian Rub - 10ml
Leeks - 200g
Spinach - 100g
Smoked Trout Ribbons - 80g
Fresh Dill - 8g
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 50ml
THINGS ARE GETTING CREAMY…
Place a pot over a medium heat. Add the milk, 450ml of water, the spaghetti, a pinch of salt, and the rub. Once simmering, cook for 10-15 minutes until the pasta is al dente, stirring occasionally.
SOMETHING'S LEEKING
While the pasta is simmering, rinse the halved leeks thoroughly and roughly chop. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks and fry for 3-4 minutes until soft, shifting occasionally. Remove from the heat and add the rinsed spinach, the trout ribbons, and ½ the chopped dill. Set aside.
FINISH IT UP
When the pasta is al dente, add the cream, a knob of butter (optional), ½ the Italian-style cheese, the fried leek and trout mixture, and seasoning. Mix until fully combined. Remove from the heat, cover to keep warm and set aside.
FLAVOURFUL BOWL
Bowl up the creamy pasta and sprinkle over the remaining grated cheese and dill. Great work, Chef!
Low Fat Fresh Milk - 150ml
Spaghetti - 375g
NOMU Italian Rub - 15ml
Leeks - 300g
Spinach - 150g
Smoked Trout Ribbons - 120g
Fresh Dill - 12g
Fresh Cream - 150ml
Grated Italian-style Hard Cheese - 75ml
THINGS ARE GETTING CREAMY…
Place a pot over a medium heat. Add the milk, 600ml of water, the spaghetti, a pinch of salt, and the rub. Once simmering, cook for 10-15 minutes until the pasta is al dente, stirring occasionally.
SOMETHING'S LEEKING
While the pasta is simmering, rinse the halved leeks thoroughly and roughly chop. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped leeks and fry for 3-4 minutes until soft, shifting occasionally. Remove from the heat and add the rinsed spinach, the trout ribbons, and ½ the chopped dill. Set aside.
FINISH IT UP
When the pasta is al dente, add the cream, a knob of butter (optional), ½ the Italian-style cheese, the fried leek and trout mixture, and seasoning. Mix until fully combined. Remove from the heat, cover to keep warm and set aside.
FLAVOURFUL BOWL
Bowl up the creamy pasta and sprinkle over the remaining grated cheese and dill. Great work, Chef!
Low Fat Fresh Milk - 200ml
Spaghetti - 500g
NOMU Italian Rub - 20ml
Leeks - 400g
Spinach - 200g
Smoked Trout Ribbons - 160g
Fresh Dill - 15g
Fresh Cream - 200ml
Grated Italian-style Hard Cheese - 100ml
Woolies Products in this dish
