Creamy King Prawn and Sun-Dried Tomato Rigatoni
with Red Pepper Chilli Jelly and Italian Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Crustaceans
- Soya
- Mustard
- May contain traces of allergens
This Creamy King Prawn, Sun-Dried Tomato, Spinach and Leek Rigatoni is one of our summertime go-tos. We've added sun-dried tomato paste to the sauce for sun-soaked richness that perfectly complements the sweet and tender leeks.
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
1 unit(s)
Leek
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
25 grams
Red Pepper Chilli Jelly
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with ½ tsp salt.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
In the meantime, peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced pepper and fry until starting to soften, 4-5 mins. Continue to stir while it cooks.
Add the leek and stir-fry for 4-5 mins more.
Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Next, add the prawns and garlic and fry for 2-3 mins.
Stir through the passata, vegetable stock paste, creme fraiche and water for the sauce (see pantry for amount).
Bring to the boil, then lower to a simmer. Cook the sauce until thickened, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once the sauce has thickened, stir through the sun-dried tomato paste, red pepper chilli jelly and half the hard Italian style cheese.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir the pasta through the sauce and share between your bowls.
Top with the remaining cheese.
