Pappardelle with fish, leek and chilli

Pappardelle with fish, leek and chilli

(3) Rate it

  • 0:10 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Fresh pasta is the speedy cook’s best friend and with fresh leek, white wine and garlic, this silky dish packs a big flavour punch.

Featured in
Pasta recipes, Nutrition information


  • 1 x 375g pkt fresh lasagne sheets, cut into thick strips lengthways
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 large leek, pale section only, thickly sliced
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon dried chilli flakes
  • 1/4 cup chopped fresh continental parsley
  • 500g white fish fillets (such as ling), coarsely chopped
  • 80ml (1/3 cup) white wine
  • 1 teaspoon finely grated lemon rind


  • Step 1
    Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain. Return to the pan.
  • Step 2
    Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the leek, garlic and chilli and cook, stirring occasionally, for 2 minutes or until soft. Stir in the parsley. Increase heat to high. Add the fish. Cook, stirring occasionally for 3 minutes or until almost cooked. Add the wine and simmer for 1 minute or until the liquid has reduced slightly.
  • Step 3
    Add the fish mixture and lemon rind to the pasta. Toss well to combine. Divide among serving bowls to serve.

  • Low carb


  • 2300 kj


  • 17g

    Fat Total

  • 2.5g

    Saturated Fat

  • 5g


  • 42g


  • 56g

    Carbs (total)

All nutrition values are per serve


Swap it: For a change, swap fish for green prawns, peeled leaving tails intact.

  • Author: Alison Adams
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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