The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Cod Ragu with Aged Balsamic
An easy fish pasta for when you need dinner fast. Toss brown rice penne in a delicious tomato ragu made with sustainably sourced cod. Smoked paprika and aged balsamic vinegar add flavour fast. Juicy plum tomatoes and fresh peppers for bursts of sweetness. A handful of rocket and parsley to finish it off with a peppery bite.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 80g rocket
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 1 handful of fresh flat-leaf parsley
- 200g seasonal mixed tomatoes
- 5 garlic clove
- 560g diced cod fillets (Fish)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 onion
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tbsp tomato purée
Nutritional Information
Calories: 489
Protein: 43g
Carbs: 61g
Fat: 8.0g
Speedy Cod Ragu with Aged Balsamic
An easy fish pasta for when you need dinner fast. Toss brown rice penne in a delicious tomato ragu made with sustainably sourced cod. Smoked paprika and aged balsamic vinegar add flavour fast. Juicy plum tomatoes and fresh peppers for bursts of sweetness. A handful of rocket and parsley to finish it off with a peppery bite.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large frying pan & a sieve
Prep & soften the veg
- Dice the peppers into 1cm cubes. Halve the tomatoes
- Finely dice the onion
- Heat a large frying pan with 1 tbsp oil on medium heat (we used the 30cm Hexclad Hybrid Pan). Once hot, add the prepped veg and cook for 8-10 mins, until softened. Season with a pinch of salt and pepper
Get the pasta on
- Add the casarecce to the saucepan and boil for 8-9 mins, until cooked, then drain
Get your simmer on
- Roughly chop the parsley. Very finely sliced garlic
- Add the garlic and paprika to the frying pan. Cook for 1 min, then stir in the vinegar and tomato puree. Pour in 100ml hot water and stir in the stock
- Stir to dissolve, then gently mix in the cod. Cook for another 12 mins, until the fish is cooked and sauce thickens slightly
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the cooked pasta and parsley into the sauce, breaking up the fish as you go. Season to taste with salt and pepper
- Serve the in bowls with the rocket on top
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