Creamy tomato and basil pasta

Ingredients

Serves 4

14 oz haddock, cod or tilapia fillets (or one 15 oz can chickpeas, drained, for a plant-based option)

10 oz spaghetti

1 small yellow onion, finely diced

5 oz (about 1 cup) chopped Roma (plum) tomatoes, about 2-3 tomatoes

1 large red bell pepper

1/2 teaspoon garlic powder

2/3 cup crème fraîche (or sour cream as a substitute)

About 1/4 cup loosely packed fresh basil leaves, torn or chopped

Instructions

1. Roast the red bell pepper until soft, then peel and remove the seeds.
2. Boil the spaghetti until tender, then drain.
3. Finely dice the onion.
4. Cook the onion, garlic powder, and chopped tomatoes in a little oil until softened.
5. Stir in the roasted pepper and crème fraîche, and simmer gently to combine. Stir in the basil.
6. Blend the sauce until smooth.
7. Meanwhile, bake the haddock until cooked through, then flake into bite-sized pieces.
8. Toss the spaghetti with the sauce, and serve with the flaked haddock on top or alongside.