Creamy Pescatarian Pasta Bake with Peas and Mushrooms

This delightful pasta bake combines traditional elements of a classic fish pie with modern twists, featuring a creamy sauce, tender pasta, and a medley of peas and mushrooms. The dish is savory and comforting, perfect for a family dinner, and it meets pescatarian dietary requirements while being both hearty and satisfying.

Ingredients:

• 300g fish pie mix (such as cod, salmon, and haddock)
• 250g pasta (penne or fusilli)
• 200g frozen peas
• 150g mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 300ml fish stock
• 200ml double cream
• 50g grated cheese (e.g., cheddar or mozzarella)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
4. Add the sliced mushrooms to the skillet and cook until softened, about 5 minutes.
5. Pour in the fish stock and bring to a simmer. Stir in the double cream and season with salt and pepper. Allow to simmer for another 3-4 minutes until slightly thickened.
6. In a large mixing bowl, combine the cooked pasta, peas, fish pie mix, and the creamy mushroom sauce. Stir gently to combine.
7. Transfer the mixture to a baking dish and sprinkle the grated cheese evenly over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
9. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.