Carrot pasta with peas, carrots and cod


For 4 people

  • 400g carrot pasta
  • 2 red onions
  • 4 carrots
  • 250g cod fillet (use your frozen cod, let it thaw well first and pat dry before cutting)
  • 1 clove garlic
  • 225g frozen garden peas
  • 200g crème fraîche
  • 10g/1el capers
  • olive oil (for baking)
  • salt and pepper

Serving tip:

  • parmesan cheese grater
  • chopped fresh parsley

Carrot pasta with peas, carrots and cod

Step 1: Peel the onion, cut it in half and then into fine rings. Peel the bunch teats and cut them into thin slices of about 5 millimetres.

Step 2: Cut the cod fillet into cubes of about 2 centimetres.

Step 3: Cook the carrot pasta al dente in plenty of water with some salt (advice: 12 grams per litre of water) and drain the pasta.

Step 4: Heat some oil in a frying pan and fry the onions and pressed garlic without colouring them. After a minute, add the carrots and sauté for 2 minutes. Keep stirring!

Step 5: Add the garden peas, crème fraiche and cod and bring to a boil. Now add the capers and add some salt and pepper to taste.

Step 6: Add the carrot pasta to the other ingredients in the frying pan and mix well over medium heat.

Step 7: Remove the pan from the heat and sprinkle the pasta with the chopped parsley and some Parmesan cheese grater.

Variation tip:

Replace the parsley once for basil. Also delicious with fresh salmon fillet or pangasius fillet.


  • 2 sachets of Sophini carrot pasta
  • 1 net of red onions
  • 1 bunch of carrots
  • 1 bulb garlic
  • 15g fresh flat parsley
  • 1 packet cod fillet (250g)
  • 1 jar crème fraîche (200g)
  • 1 sachet grated Parmesan cheese
  • 1 jar of capers
  • 1 box of frozen peas (450g)

From the kitchen cabinet:

Olive oil, Salt, Pepper



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