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🍝 Creamy Fish and Vegetable Pasta Bake

901 kcal · 30 min · 4 servings

Ingredients

• 400 g wide ribbon noodles
• salt
• 2 carrots
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 150 ml fish stock
• 200 ml whipping cream
• 200 g peas (frozen)
• pepper (from the mill)
• paprika powder (sweet)
• nutmeg (ground)
• 300 g tuna fillet
• 2 tbsp grated parmesan
• butter (for the baking dish)

Instructions

1. 1. Cook the pasta in salted water until al dente.
2. 2. Drain the pasta and let it drip dry.
3. 3. Preheat the oven to 180 degrees Celsius with top and bottom heat.
4. 4. Peel the carrots and the onion.
5. 5. Dice the carrots finely.
6. 6. Finely chop the onion.
7. 7. Sauté the onion in a hot pot with butter until translucent.
8. 8. Sprinkle flour over the onions and cook it briefly.
9. 9. Deglaze the mixture with wine.
10. 10. Let the sauce simmer for a few minutes.
11. 11. Add the stock and the cream.
12. 12. Continue to simmer the sauce until it thickens.
13. 13. Stir the peas and carrots into the sauce.
14. 14. Season the sauce with salt, pepper, paprika, and nutmeg.
15. 15. Rinse the fish and pat it dry.
16. 16. Cut the fish into bite-sized cubes.
17. 17. Mix the fish with the pasta and Parmesan in the sauce.
18. 18. Transfer the mixture into a buttered baking dish.

Nutrition per serving

• kcal: 901
• Protein: 39 g · Fett/Fat: 40 g · Carbs: 88 g