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.
Serving size
Ingredients
Ingredients
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
-
250g brown rice penne pasta (Soya)(Brown rice flour 100%)
- 4 tbsp cornflour (use half)
- 80g baby spinach
- 4 smoked haddock fillets (Fish, Milk, Soya)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
140g sweetcorn(sweetcorn, water, salt)
- 1 tsp smoked paprika
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 leek
Allergens
Contains:
Nuts, Fish
May Contain:
Soya, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 486Kcal |
| 524kJ | 2034kJ | |
| Fat | 3.5g | 14g |
| of which saturates | 0.5g | 2.0g |
| Carbohydrates | 16g | 62g |
| of which sugars | 1.6g | 6.2g |
| Protein | 7.4g | 29g |
| Salt | 0.57g | 2.2g |
| Fibre | 1.9g | 7.3g |
High protein
Low sat fat
Family classics
Smoked Haddock Pasta Bake with Leek & Sweetcorn
This dish brings together the comfort of a pasta bake with the creaminess of a chowder. Line-caught smoked haddock, sweet leek, sweetcorn and leafy spinach are all simmered in a creamy almond sauce. Add brown rice penne pasta. Bake 'til golden perfection.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a sieve, a measuring jug, a large frying pan & a large baking dish
Roast & prep
- Place the haddock fillets onto the baking tray, drizzle with 1 tsp oil, salt and pepper. Roast for 17 mins, until cooked
- Meanwhile, trim and thinly slice the leeks into 1/2cm half-moons. Finley chop or crush the garlic. Drain and rinse the sweetcorn. Roughly chop the parsley. Rinse the spinach
- Dissolve the half pack of cornflour in the jug with 50ml water, then add the stock and top up with 200ml boiling water
Get the pasta on
- Add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain and toss with 1 tsp oil
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leeks and cook for 3-4 mins, until softened
- Add the garlic and smoked paprika and continue to cook for 1 minute
- Pour the stock mixture and almond cream into the pan and simmer for 2 mins, until thickened slightly
- Add the sweetcorn, spinach and half the parsley, mix and cook for 1-2 mins, until the spinach is wilted. Season with salt and pepper
Oven time
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the drained pasta into the sauce, then gently flake in the cooked haddock
- Transfer everything into the large baking dish. Bake for 7-8 mins, until golden
Plate up
- Serve the pasta bake into bowls and garnish with the remaining parsley
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