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VE 2020 VERSION Prawn & Chorizo Spaghetti

with Fresh Vine Tomatoes
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Calories
250 kcal
Protein
22.6g protein
Total
25 minutes
Difficulty
Medium
Allergens:
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Spaghetti

60 grams

Diced Chorizo

150 grams

King Prawns

(Contains: Crustaceans)

2 unit(s)

Garlic Clove

1 carton(s)

Finely Chopped Tomatoes with Basil

Energy (kJ)1045 kJ
Energy (kcal)250 kcal
Fat11.1 g
of which saturates3.7 g
Carbohydrate14.8 g
of which sugars10.6 g
Dietary Fibre4.3 g
Protein22.6 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Put a large saucepan of water with a generous pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

2

Add the spaghetti to your pan of boiling water and cook for 8 mins. When you drain the pasta, keep a little of the water in case you need it to loosen the sauce.

3

Meanwhile, heat a splash of olive oil in a frying pan on medium-high heat. Add the chorizo and cook until golden and the chorizo has released its fragrant oils.

4

Add the garlic to the pan. Cook for 2 mins and then add the prawns. Cook for a further 2-3 mins. 

5

Pour in the tomato passata. Let the mixture simmer on medium heat for 5 mins. Cook for 1 minute more. Season with a pinch of salt and plenty of black pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

6

Drain the pasta in a colander and add it to the pan with the sauce. Tip: If the sauce is too thick at this point, loosen it up with a splash of the pasta water. Toss everything together.

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