SERVES 6 | EASY | 40 MINUTES:
Things you’ll need:
300g Capelli D’Angelo (angel hair pasta)
Olive oil, to fry
1 Onion, peeled and diced
2 Red/orange peppers, diced
3 Garlic cloves, peeled and minced
2 Cups of milk
15ml Dijon mustard
1 x 400g Tomato soup
400g Shelled and deveined prawns
500g Skinless smoked haddock portions
Salt and pepper, to taste
Handful fresh dill and parsley, chopped, to serve
Bring your 24cm 18/10 Stainless Steel Mela casserole with salted water to the boil and add your pasta. Boil for the amount of time indicated on the pasta packet. Drain and drizzle the pasta with olive oil and set aside until needed.
To the same pot, add a drizzle of olive oil and fry your onion and peppers over medium heat until soft, about 15 minutes. Add the garlic and fry for a further minute, then add the milk, mustard and tomato soup and bring to a simmer.
Add the prawns and haddock and simmer gently until the haddock is cooked through, about 10 minutes. Use a fork to flake the haddock. Season the sauce to taste.
Add the cooked pasta to the sauce, toss and serve in bowls topped with the chopped herbs.