Fish and Cheese Pasta

Get your tots eating plenty of nutritious fish with this simple pasta supper. Peas work well in this dish, but you could try chopped green beans or broccoli florets instead if you like.

  • 20 mins
  • Serves 5
  • Beginner


200g (7oz) soup pasta shapes, e.g. stars or bows

100g (4oz) frozen peas

150ml (1/4 pint) Yeo Valley Half Fat Crème Fraîche

30ml (2 tbsp) Yeo Valley Whole Milk

100g (4oz) firm white fish, bones and skin removed and flesh diced

75g (3oz) cheddar cheese, grated


  1. Cook the pasta according to the instructions on the pack, adding the peas to the pan 2-3 minutes before the end of the cooking time.
  2. Heat the crème fraîche and milk gently (do not boil), add the fish pieces and cook for 2-3 minute s until the fish is cooked through. Take off the heat and add the cheese, stirring gently to melt.
  3. Drain the pasta and peas and combine with the cheesy fish sauce. Use immediately, chill in the fridge for later use or freeze.

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