Prawn and Tomato Spaghetti
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Prawn and Tomato Spaghetti

Prawn and Tomato Spaghetti

with Charred Courgettes

This delicious Prawn and Tomato Spaghetti has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
Rapid
Allergens:
Milk
Cereals containing gluten
Celery
Crustaceans

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
DifficultyMedium

Ingredients

serving amount

1

Courgette

(May contain Celery)

1

Spring Onion

2

Garlic Clove

30

Mature Cheddar Cheese

(Contains Milk)

180

Spaghetti

(Contains Cereals containing gluten)

1

Chilli Flakes

1

Tomato Passata

25

Sun-Dried Tomato Paste

10

Vegetable Stock Paste

(Contains Celery)

150

King Prawns

(Contains Crustaceans)

Not included in your delivery

75

Water for the Sauce

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Nutritional information

Energy (kcal)540 kcal
Energy (kJ)2259 kJ
Fat10 g
of which saturates4 g
Carbohydrate78 g
of which sugars10 g
Protein32 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Medium Saucepan
Knife
Grill Pan
Colander
Bowl

Instructions

Get Prepped
1

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 rounds about 1cm thick. Trim and thinly slice the spring onion.
c) Peel and grate the garlic (or use a garlic press). Grate the cheese.

Char the Courgette
2

a) Heat a large frying pan on a high heat (no oil).
b) Once hot, add the courgette and cook on each side until starting to char, 2-3 mins each side.
c) Transfer to a clean chopping board or plate and allow to cool.

Cook the Pasta
3

a) When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander.
c) Pop back into the pan, drizzle with oil and stir through to stop it sticking together.

Make the Tomato Sauce
4

a) Meanwhile, return the frying pan to medium-high heat with a drizzle of oil.
b) When hot, add the garlic and a pinch of chilli flakes (use less if you don't like heat - you can always add more later if you want) and cook, stirring, for 1 min.
c) Add the tomato passata, sun-dried tomato paste, water for the sauce (see ingredients for amount) and vegetable stock paste.
d) Bring to the boil and simmer until thickened, 4-5 mins.

Final Touches
5

a) Once thickened, add the prawns to the tomato sauce, then stir together and simmer until cooked, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
b) Meanwhile, roughly chop the charred courgette rounds and add to a small bowl with the spring onion and another pinch of chilli flakes (use less if you don't like heat).

Time to Serve
6

a) Add the cooked pasta to the pan of tomato sauce along with the cheese and half the courgette mixture. Mix well to combine, then season to taste with salt and pepper. TIP: Add a splash more water if it's a bit dry.
b) Share the prawn and tomato spaghetti between your bowls, then spoon over the remaining charred courgette. Enjoy!