This smoked haddock pasta with tenderstem broccoli and spinach is rich, creamy and packed with flavour while still feeling fresh and vibrant. Flaky smoked haddock, tender pasta and green vegetables come together in a comforting dish that's perfect for easy weeknight dinners.
The original recipe appeared in the May 2021 edition of EasyFood magazine.
Smoked haddock is one of our favourite fish and I'd never thought to have it in a pasta dish. When I read the ingredients list, it just sounded really delicious and definitely one to try.
The final dish is really good, you get the strong smoky flavours from the fish and bacon, however, these are complimented by the creamy mustard sauce and lemon...and it's ready in 30 minutes!
It'll keep for 2 days in the fridge. Add a splash of milk or cream and reheat gently on the hob to avoid drying out the fish.
Tips
- Be careful when adding any more salt at step 4 - the smoked haddock and smoked bacon are quite salty anyway. When you add the cooked pasta, it may still have some cooking water in it, so you probably won't need to add too much more salt, if any.
- Optional variations:
- Leek and haddock pasta - swap the tenderstem broccoli and spinach for leeks. Sauté chopped leeks at the same time as the bacon.
- Cheesy smoked haddock pasta - stir through grated parmesan after you've added the spinach.
- Low-fat crème fraiche version - swap the double cream for crème fraiche.
- This recipe for smoked haddock with tenderstem broccoli, spinach and conchiglie is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Conchiglie works well because it holds the sauce nicely.
Yes - just drain excess water well.
Yes - use crème fraiche or milk instead of cream.
Broccoli, spinach, peas and leeks all work very well.
It's best fresh, but can be frozen if needed.
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How to make this Smoked Haddock with Tenderstem Broccoli, Spinach and Conchiglie
Ingredients
- 300g conchiglie pasta
- 300g tenderstem broccoli, halved
- 1.5 tbsp rapeseed oil
- 4 rashers smoked streaky bacon, chopped
- 2 cloves garlic, finely chopped
- 150ml double cream (I use Elmlea to reduce the calories!)
- 3 tsp wholegrain mustard
- 460g smoked haddock, skin removed and cut into bite-sized chunks (undyed if possible)
- 100g baby spinach
- pared rind (using a zester) and juice of a lemon
- 1 tbsp fresh chives, finely chopped
- salt and freshly ground black pepper
Instructions
- Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes or according to the packet instructions, until al dente (tender but still with a bite). Three minutes before the end of the cooking time, add the tenderstem broccoli to the pan.
- Heat the oil in a frying pan or casserole dish over a high heat. Add the bacon and sauté for 2 minutes, stirring occasionally, then add the garlic and cook for another minute or so, until the bacon is crisp, stirring occasionally.
- Remove the pan from the heat and stir the cream and mustard into the bacon mixture. Put the pan back onto a medium heat and add the smoked haddock chunks. Cook for 2 minutes, gently stirring occasionally. Fold in the spinach and cook for another minute or so, until the smoked haddock is cooked through and opaque. Lower the heat to keep warm, until the pasta is ready.
- Drain the pasta and broccoli and then add it to the haddock and spinach mixture. Stir to combine together. Add lemon juice to taste, then stir in the chives. Toss together and season lightly with salt (see Tips) and plenty of freshly ground black pepper. Divide between bowls and garnish with the lemon rind.
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Smoked Haddock with Tenderstem Broccoli, Spinach and Conchiglie
Ingredients
- 300 g (10.6 oz) conchiglie pasta
- 300 g (10.6 oz) tenderstem broccoli halved
- 1.5 tbsp rapeseed oil
- 4 rashers smoked streaky bacon chopped
- 2 cloves garlic finely chopped
- 150 ml (5.3 oz) double cream (I use Elmlea to reduce the calories!)
- 3 tsp wholegrain mustard
- 460 g (1 lb) smoked haddock skin removed and cut into bite-sized chunks (undyed if possible)
- 100 g (3.5 oz) baby spinach
- pared rind (using a zester) and juice of a lemon
- 1 tbsp fresh chives finely chopped
- salt and freshly ground black pepper
Instructions
- Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes or according to the packet instructions, until al dente (tender but still with a bite). Three minutes before the end of the cooking time, add the tenderstem broccoli to the pan.
- Heat the oil in a frying pan or shallow casserole dish over a high heat. Add the bacon and sauté for 2 minutes, stirring occasionally, then add the garlic and cook for another minute or so, until the bacon is crisp, stirring occasionally.
- Remove the pan from the heat and stir the cream and mustard into the bacon mixture. Put the pan back onto a medium heat and add the smoked haddock chunks. Cook for 2 minutes, gently stirring occasionally. Fold in the spinach and cook for another minute or so, until the smoked haddock is cooked through and opaque. Lower the heat to keep warm, until the pasta is ready.
- Drain the pasta and broccoli and then add it to the haddock and spinach mixture. Stir to combine together. Add the lemon juice, then stir in the chives. Toss together and season lightly with salt (see Notes) and plenty of freshly ground black pepper. Divide between bowls and garnish with the lemon rind.
Notes
- Be careful when adding any more salt at step 4 - the smoked haddock and smoked bacon are quite salty anyway. When you add the cooked pasta, it may still have some cooking water in it, so you probably won't need to add too much more salt, if any.
- Optional variations:
- Leek and haddock pasta - swap the tenderstem broccoli and spinach for leeks. Sauté chopped leeks at the same time as the bacon.
- Cheesy smoked haddock pasta - stir through grated parmesan after you've added the spinach.
- Low-fat crème fraiche version - swap the double cream for crème fraiche.
- This recipe for smoked haddock with tenderstem broccoli, spinach and conchiglie is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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