Prawn and Tomato Linguine
with Charred Courgette, Asparagus and Chilli
Hey presto! This speedy Prawn and Tomato Linguine is ready in under 25 minutes. Making king prawns shine in a rich sun-dried tomato sauce, it also has a hint of heat from the addition of chilli flakes. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Courgette
(May contain Celery)
100 grams
Asparagus
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
180 grams
Linguine
(Contains Cereals containing gluten)
1 pinch
Chilli Flakes
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Trim the courgette, then slice into 1cm thick rounds.
c) Trim the bottom 2cm from the asparagus and discard. Cut into thirds.
d) Peel and grate the garlic (or use a garlic press). Grate the cheese.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the courgette and cook until charred, 3-4 mins each side.
c) Once cooked, season with salt and pepper, then transfer the courgette to a bowl.
a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
b) Add the asparagus to the pan for the last 4 mins.
c) Once cooked, drain in a colander.
d) Pop back into the pan, drizzle with oil and stir through to stop the pasta sticking together.
a) Meanwhile, put the (now empty) frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the garlic and the remaining chilli flakes (add less if you'd prefer things milder) and cook, stirring, for 1 min.
c) Stir in the passata, sun-dried tomato paste, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then simmer until thickened, 4-5 mins.
d) In the meantime, drain the prawns.
a) Once thickened, stir the prawns into the sauce and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
b) Meanwhile, roughly chop the charred courgette rounds.
c) In a small bowl, mix together the chopped courgette and the remaining red chilli (add less if you'd prefer things milder).
a) Add the cooked pasta, asparagus, cheese and half the charred courgette mixture to the sauce.
b) Mix well to combine, then season to taste with salt and pepper. Add a splash of water if it's a little thick.
c) Share the prawn linguine between your bowls, then spoon over the remaining charred courgette mixture to finish.
Enjoy!
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