Creamy Prawn Pesto Pasta
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Creamy Prawn Pesto Pasta

Creamy Prawn Pesto Pasta

with Roasted Tomatoes

Tags:
Quick
Allergens:
Cereals containing gluten
Celery
Crustaceans
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

King Prawns

(Contains Crustaceans)

150 grams

Creme Fraiche

(Contains Milk)

120 grams

Peas

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

½ tsp

Sugar

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3254 kJ
Energy (kcal)778 kcal
Fat36 g
of which saturates18.7 g
Carbohydrate81.3 g
of which sugars12.4 g
Protein31 g
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Baking Tray
Aluminum Foil
Pan
Spoon
Colander
Small Bowl

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

b) Halve the baby plum tomatoes.

c) Peel and grate the garlic (or use a garlic press).

2

a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).

c) Fold the foil, sealing on all sides to create a parcel, then place onto a small baking tray.

d) When the oven is hot, roast the tomato parcel on the top shelf until softened, 12-15 mins.

3

a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.

b) Cook until tender, 12 mins.

4

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat. Drain the prawns.

b) Once hot, add the garlic and stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount), veg stock paste and prawns. Bring to the boil, then simmer until the prawns are cooked, 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.

5

a) Once the prawns are cooked, stir in the creme fraiche, bring back to the boil, then reduce the heat to medium-high. Taste and add salt and pepper if needed.

b) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.

c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

d) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

6

a) When everything's piping hot, spoon the creamy prawn pasta into your bowls and drizzle over the fresh pesto.

b) Carefully remove your roasted tomatoes from the foil and serve them on top.

c) Spoon over the tomato juices from the parcel to finish.

Enjoy!