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.
Pesto cod penne with Mediterranean vegetables
Chunks of sustainably sourced cod simmer deliciously in a garlicky tomato sauce, the perfect partner for tender penne. We scatter over a medley of pan-crispened veg and drizzle over herby basil pesto to finish.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 courgette
- 200g passata
- 2 pepper
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 250g brown rice penne (Eggs)
- 1 onion
- 4 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 4 garlic clove
- 1 chilli
- 4 cod fillets (skin off) (Fish)
Nutritional Information
Calories: 625
Protein: 47g
Carbs: 64g
Fat: 20g
Pesto cod penne with Mediterranean vegetables
Chunks of sustainably sourced cod simmer deliciously in a garlicky tomato sauce, the perfect partner for tender penne. We scatter over a medley of pan-crispened veg and drizzle over herby basil pesto to finish.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water.
- Finely dice the onion and chilli (remove the seeds for reduced heat). Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the onion and cook for 5 mins, until softened, then add the garlic and chilli. Cook for a further minute, then add the stock and passata. Season with sea salt and black pepper; simmer for 10-15 mins.
- Meanwhile, dice courgettes into 1cm cubes. Deseed the peppers and dice into 1cm squares. Half-fill a large saucepan with lightly salted boiling water, add the penne and cook for 7-8 mins, then drain.
- Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Add the peppers and fry for 3 mins, then add the courgettes. Season with sea salt and black pepper, then cook for a further 3 mins, until just soft.
- Dice the cod into bite-sized chunks and add to the tomato sauce. Simmer for 5 mins with a lid on, then gently stir through the pasta.
- Serve the penne scattered with the vegetables and cheez. Drizzle over the pesto.
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