Trout & Black Garlic Roasted Vegetable Pasta

Serving size

1 person 2 people 4 people

Ingredients

120g brown rice penne (use half) (Eggs)
11g vegetable stock powder (use half)

(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.)
1 onion (use half)
2 tsp Italian herbs (use half)

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
1 trout fillet (skin on) (Fish)
200g passata (use half)

(tomatoes, salt, citric acid)
1 pepper (use half)
1 handful of fresh flat-leaf parsley (use half)
100g seasonal mixed tomatoes (use half)
4 black garlic cloves (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)

Allergens

Contains: Fish

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	125Kcal	674Kcal
	523kJ	2822kJ
Fat	5.0g	27g
of which saturates	0.8g	4.1g
Carbohydrates	12g	67g
of which sugars	3.3g	18g
Protein	7.6g	41g
Salt	0.48g	2.6g
Fibre	1.7g	9.1g

Ingredients

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.)
100g seasonal mixed tomatoes
200g passata

(tomatoes, salt, citric acid)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
120g brown rice penne (Eggs)
1 onion
1 handful of fresh flat-leaf parsley
4 black garlic cloves
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
1 pepper
2 trout fillets (skin on) (Fish)

Allergens

Contains: Fish

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	662Kcal
	520kJ	2768kJ
Fat	4.9g	26g
of which saturates	0.8g	4.0g
Carbohydrates	13g	67g
of which sugars	3.3g	18g
Protein	7.4g	39g
Salt	0.49g	2.6g
Fibre	1.7g	9.1g

Back

Prep in 10 High protein 5 plants Low sat fat

Trout & Black Garlic Roasted Vegetable Pasta

Prep time: 10 mins

Total time: 25 mins

Cuisine: Mediterranean

Food group: Fish

You'll pack this pasta dish with the flavours of the breezy Mediterranean. Think colourful veg, tangy sundried tomato paste and dried Italian herbs. Stir through a delicious tomato sauce and pair with brown rice penne. Top it off with sustainably caught trout, baked till juicy and flakey.

Cooking Instructions

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.

Peel and cut the onion into 8 wedges. Thinly slice the pepper. Finely slice the garlic. Heat a medium saucepan with 2 tsp oil on medium heat. Season the trout with salt and pepper then add to the pan, skin-side down. Add the tomatoes, onion wedges, pepper and garlic to the pan around the fish. Cook for 4 mins, until the skin is golden and crispy.
Flip the fish and cook for another 3 mins, then transfer to a plate. Continue cooking the veg for 5 mins, until golden brown and soft. Season well with salt and pepper.
Add the dried herbs and tomato paste to the pan. Cook for 1 min, then add the passata, stock and 150ml water (75ml for 1 person). Stir then place the fish (skin-side up) on top of the sauce. Simmer for 14 mins, until the sauce thickens slightly and the fish is cooked through.
Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain. Roughly chop the parsley (save a pinch for garnish).
Add the parsley and cooked penne to the tomato sauce and toss to combine. Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
Serve the penne in bowls with the trout on top. Garnish with remaining parsley.