Speedy Cajun Double Prawn Rigatoni

Name: Speedy Cajun Double Prawn Rigatoni with Pepper and Peas
Total time: 25 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 180 grams Rigatoni Pasta; 2 unit(s) Garlic Clove; 1 unit(s) Bell Pepper; 300 grams King Prawns; 1 sachet(s) Cajun Spice Mix; 150 grams Creme Fraiche; 10 grams Vegetable Stock Paste; 120 grams Peas; 1 tsp Sugar; 100 milliliter(s) Water for the Sauce; 20 grams Butter

with Pepper and Peas

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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 juicy prawns and peas in a pasta dish that takes less than 25 minutes.

Tags:

Medium Spice

•Pescatarian

Allergens:

Gluten

•Hvede

•Milk

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

300 grams

King Prawns

1 sachet(s)

Cajun Spice Mix

150 grams

Creme Fraiche

10 grams

Vegetable Stock Paste

120 grams

Peas

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3350 kJ

Energy (kcal)801 kcal

Fat35.5 g

of which saturates20.8 g

Carbohydrate84.1 g

of which sugars15.2 g

Dietary Fibre8 g

Protein36.7 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Garlic Press

•Pan

Instructions

a) Boil a full kettle. Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the sliced pepper and fry until tender, 5-6 mins.

c) Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and fry until fragrant, 1 min.

a) Once fragrant, stir through the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

b) Bring the sauce to a boil, then lower to a simmer until thickened, 3-4 mins.

a) Once the sauce is thickened, stir in the prawns and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Once the prawns are cooked, stir through the peas, cooked pasta and butter (see pantry for amount) until the butter has melted, 1 min more.