Pronto Prawn and Spiced Ham Tortelloni
with Charred Corn and Pepper
- Egg
- Milk
- Wheat
- Cereals containing gluten
- Crustaceans
- Almonds
- Hazelnuts
- Celery
- Fish
- Mustard
- Nuts
- Soya
- Walnuts
- Molluscs
- Cashew nuts
- Pistachio nuts
- Cereals containing gluten
- Barley
- Crustaceans
- May contain traces of allergens
Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with the prawns and creamy filling of the ham tortelloni and makes a meal that's ready in less than 15 minutes.
Ingredients
160 grams
Sweetcorn
1 unit(s)
Bell Pepper
300 grams
Cured Ham Tortelloni
(Contains: Almonds, Hazelnuts, Celery, Fish, Mustard, Nuts, Soya, Walnuts, Molluscs, Cashew nuts, Pistachio nuts, Cereals containing gluten, Barley, Crustaceans, May contain traces of allergens, Egg, Milk, Wheat, Cereals containing gluten)
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
- Drain the sweetcorn. Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the prawns.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the prawns, sweetcorn and pepper, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Stir only twice - you want the veg to pick up some nice colour.
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the filled pasta, 3 mins.
- Once cooked, drain and drizzle with oil.
- Once the sweetcorn and pepper have charred, reduce the heat to medium-low.
- Stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste, creme fraiche and water (see pantry). Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the cheese and honey (see pantry). Taste and season with salt and pepper if needed.
- Stir in the cooked pasta. Add a splash of water if it's a little too thick.
- Serve in bowls.
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