Creamy Toonish Pasta

30 min
2 servings


  • 250g penne pasta
  • 3 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 0.5-1 tsp chili flakes
  • 200g defrosted Toonish
  • 1 dl Crème fraiche
  • 0.5 small lemon, pressed juice and grated zest
  • Salt and pepper
  • A few sprigs of smooth-leafed parsley, chopped
  • Grated parmesan cheese if wanted



Defrost the Toonish ahead of time.


Cook the pasta 1 minute less than specified time in lightly salted water. Save 2 decilitres of the pasta water.


Fry onion and garlic soft in olive oil. Add chili flakes the last 30 seconds, mix and then add Toonish and creme fraiche. Grate over some lemon zest and pressed lemon juice. Let it simmer and add salt and pepper to taste.


Put the pasta and 1 dl pasta water in the frying pan. Let simmer for 1 minute and stir constantly so that all pasta is covered in the sauce. Put on 2 plates and top with parmesan if you want and parsley. Serve right away!

About the chef Jennie Walldén

Jennie is a Swedish TV chef, cookbook author and winner of Masterchef 2013.  We have been lucky to work with Jennie on a number of recipes at Hooked.
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More about Jennie's newest book

Jennie wrote her first cookbook in 2013 and since then she has written several Swedish cookbooks! Her most recent is "Nudlar" which should help people learn all about different types of noodles and what they go well with. Check out Nudlar!

Cooking with hooked