Smoked Mackerel Pasta with Creme Fraiche and Spinach

Ingredients

• 250 g (8.8 oz) pasta
• 1 tablespoon olive oil
• 1 large shallot, finely diced
• 1/4 teaspoon red chilli flakes
• Zest of half a lemon
• Juice of half a lemon
• 200 g (1 cup) creme fraiche
• 200 ml (1 cup) vegetable stock
• 100 g (3.5 oz) baby spinach
• 150 g (5.3 oz) smoked mackerel, shredded
• 2 tablespoon fresh parsley, finely chopped
• Salt and pepper to taste

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil and cook the pasta al dente according to the instructions on the package. Reserve some pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large pan and saute the shallot for 3-4 minutes over medium heat until softened.

3. 3

   Stir in the red chilli flakes, lemon zest...: Stir in the red chilli flakes, lemon zest and lemon juice and cook for a further 30 seconds. Next, add the creme fraiche and stir until melted and combined. Add the vegetable stock, stir again, then add the baby spinach and cook for 1-2 minutes until wilted.

4. 4

   Stir in the smoked mackerel and then add...: Stir in the smoked mackerel and then add the pasta to the pan. Toss it well until covered in sauce, stir in the parsley, and season to taste. Serve with some extra fresh parsley on top if you like.