Complexity:  Easy


  • 1 lb penne pasta, cooked
  • 2 heads patchoi, chopped
  • 3 – 4 cloves garlic, finely chopped
  • 3 – 4 tomatoes, diced
  • 1 lb cremini mushrooms, sliced
  • 1 tbsp green seasoning
  • Salt and black pepper
  • ½ tsp cayenne pepper or pepper sauce
  • 2 cups diced cooked fish
  • 3 oz butter
  • 1 tbsp olive oil
  • Extra olive oil for drizzling


  1. Melt 2 oz butter and olive oil in a large pan over medium heat.
  2. Add the mushrooms and cook for a few minutes until softened. Add the garlic, cayenne and green seasoning. Cook for 1 – 2 minutes. Season with a little salt and pepper.
  3. Add the patchoi and mix into the mushrooms. When the patchoi begins to wilt, add the tomatoes and a little water. Mix well. Cover and let cook for a few minutes.
  4. Mix in the pasta and the fish in batches with the remaining butter, ensuring the vegetables are thoroughly incorporated.  Drizzle with a little extra olive oil. Taste and adjust seasoning if necessary. Serve warm.