Shredded cod fusilli with vegetables
4
Ingredients
2 Riberalves cod loins, ready to cook
200 g cooked fusilli pasta
200 ml soy cream
1 zucchini, sliced
1 eggplant, sliced
1 carrot, sliced
1 small broccoli, cut into florets
1 onion, chopped
2 garlic cloves
olive oil, as needed
salt, to taste
pepper, to taste
herbes de Provence, to taste
150 g grated cheese
200 g cooked fusilli pasta
200 ml soy cream
1 zucchini, sliced
1 eggplant, sliced
1 carrot, sliced
1 small broccoli, cut into florets
1 onion, chopped
2 garlic cloves
olive oil, as needed
salt, to taste
pepper, to taste
herbes de Provence, to taste
150 g grated cheese
Preparation
Place the frozen cod loins in a pot of cold water and bring to a boil. Cook for 10 minutes covered.
Remove the loins, shred the cod removing skin and bones, and set aside.
In a wok, add a drizzle of olive oil. Sauté the chopped onion and garlic.
Add the remaining vegetables and seasonings. Stir well and cook until tender.
Add the cooked fusilli, the cod, and the soy cream. Adjust seasoning.
Mix until you get a creamy, thick consistency.
Divide into meal-prep containers, top with grated cheese, and bake in a preheated oven at 200°C for 5 minutes or until golden on top.