Published: 7/12/2023
Indulge in pasta perfection: creamy tomato crème fraîche linguine with basil and crispy haddock goujons, a flavorful adventure!
400g haddock
300g Brakes linguine, cooked and drained
1/2 white onion, finely diced
100g plum tomatoes, chopped
1/2 red pepper, roasted and deseeded
2g garlic (approximately 2 small cloves)
A small bunch of basil
100g gluten-free bread crumbs 100g crème fraiche
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Sauté onions, garlic with chopped tomatoes in a little oil for 5 minute.
Add peppers, pasta and crème fraîche and cook through gently.
Add basil and blitz with a food blender. Combine with pasta. Divide in serving dishes.
Prepare haddock into strips and crumb coat. Bake until piping hot. Serve each item separately.
