Seafood Pasta in a Sweet Pepper Sauce

Recipe courtesy of Rob Cunningham, healthyliving award assessor (Serves 10)


600g salmon offcuts
600g white fish offcuts, chopped
700g penne pasta
2 yellow peppers, de-seeded and flesh removed
250g onions, diced
4 x 400g tins chopped tomatoes
50g garlic purée (or 2 – 3 cloves, finely chopped)
50g oregano
Cornflour to thicken
150g tomato purée
75ml lemon juice
Minimal amount of rapeseed oil
Cracked black pepper


  • Cook the pasta in boiling water for 12 minutes
  • In a pot, soften the onions in a small amount of rapeseed oil, and add the garlic and oregano.
  • When the onion is transparent, add the tomato purée and chopped tomatoes, and cook for 3 minutes
  • Add the fish to the sauce, cook for 5 minutes, topping up with water if required.
  • Add the lemon juice and thicken with cornflour mixed with a little cold water
  • Drain the pasta, add it to the sauce and season with cracked pepper
  • Serve immediately.