Creamy Pesto Trout Pasta Boxes
A simple make-ahead pasta lunch with roasted trout fillet, basil pesto, peas, spinach, and a light cream cheese sauce. It reheats gently and offers a cozy Italian-inspired option that is different from grain bowls, salads, or classic baked trout plates.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 80 g Cherry tomatoes
- 25 g Cream cheese
- 70 g frozen peas
- 8 g Olive oil
- 85 g Pasta
- 30 g Pesto
- 1 g Salt
- 40 g Spinach
- 150 g Trout Fillet
Instructions
- Preheat the oven to 200°C and line a small baking tray with parchment paper.
- Place the trout fillet and cherry tomatoes on the tray. Rub with olive oil, salt, and black pepper.
- Bake for 10 to 12 minutes, until the trout flakes easily and the tomatoes soften.
- Meanwhile, cook the dry pasta in boiling water until almost tender. Add the frozen peas during the last 2 minutes of cooking.
- Reserve a little pasta cooking water, then drain the pasta and peas.
- Return the pasta and peas to the pot. Stir in the cream cheese, basil pesto, and a splash of reserved cooking water until lightly creamy.
- Fold in the baby spinach until just wilted, then flake the roasted trout into large pieces.
- Pack the pesto pasta, roasted tomatoes, and flaked trout into a meal-prep container. Cool before refrigerating.