Cooking Time: 15 Minutes
Serving Size: 1 Serving
75g chickpea pasta [or any pasta you like]
1 tin of hot smoked mackerel fillet with red pepper and chipotle chilli [drained and skin removed]
2 balls of frozen spinach, or a handful of fresh spinach
2 tbsp sweetcorn
Pinch of black pepper and salt to taste
Boil pasta according to packet instructions, then drain.
Add the frozen spinach to the saucepan and heat until thawed and broken down.
Add the pasta back into the saucepan, along with the mackerel fillet, salt and pepper. Break up the mackerel with a fork or wooden spoon and stir all together in the saucepan to combine and heat through.
Then add in the sweetcorn and cook with the pasta for a few minutes.
Serve immediately, and top with some fresh herbs if desired.