Prawn and Tomato Spaghetti
with Peas and Cheese
This delicious Prawn and Tomato Spaghetti has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
180 grams
Spaghetti
(Contains Cereals containing gluten)
150 grams
King Prawns
(Contains Crustaceans)
3 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pinch
Chilli Flakes
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the spaghetti cooks, drain the prawns.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the prawns are cooked, add the garlic to the frying pan and fry until fragrant, 1 min.
a) Stir the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts) into the pan. Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.
b) Stir in the peas and heat until piping hot, 1 min.
c) Mix in the butter (see pantry for amount) until melted.
a) Taste the sauce and season with more salt and pepper if needed.
b) Once ready, stir the cooked spaghetti into the sauce. Add a splash of water to loosen the sauce if needed.
a) Share the prawn spaghetti between your bowls.
b) Sprinkle over the cheese and chilli flakes (add less if you'd prefer things milder) to finish.
Enjoy!
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