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European Recipes
Creamy Feta & Prawn Penne

Creamy Feta & Prawn Penne

with Garlicky Courgettes

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Looking for a tasty midweek dinner option? Try cooking up our Feta & Prawn Penne with courgettes in just 20 minutes for a balanced and tasty dinnertime.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Penne Pasta


1 unit(s)


1 unit(s)


2 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 block(s)

Feta Cheese


150 grams

King Prawns


Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat14.0 g
of which saturates9.0 g
Carbohydrate88 g
of which sugars15.0 g
Protein37 g
Salt2.15 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Once boiled, pour the water into a saucepan, add 0.5 tsp salt for the pasta. Add the penne and simmer until cooked, 12 mins. Once cooked, drain in a colander, pop back in the pan and add a little olive oil to stop the pasta sticking together.


Whilst the pasta cooks, trim the courgette, then quarter lengthways. Chop widthways into small pieces. Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chopped courgette and fry, stirring frequently until it begins to soften, 3-5 mins.


Whilst the courgette cooks, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Add the garlic and cook for a further 1-2 mins. Remove the courgette and garlic from the pan and transfer to a plate for later.


Add another splash of oil to the pan and pop back on a medium high heat. When hot, add the chopped onion and fry, stirring frequently until softened, 4-5 mins. Add the tomato puree and water (see ingredients for amount), and stir to combine. Bring to the boil then reduce the heat and simmer until slightly reduced, 2-3 mins. Crumble three quarters of the feta into the sauce, stir until it has melted in. Simmer gently, stirring until the sauce is smooth and has reduced slightly, 5-6 mins.


Once the feta has melted and the sauce is smooth, add the prawns. Cook the prawns in the sauce stirring gently, 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Then add the cooked courgette and garlic and stir through.


Add the cooked pasta to the sauce and combine, taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water if the liquid has evaporated too much. Divide between your bowls. Sprinkle the remaining feta on-top of each portion. Enjoy!