Easy Creamy Herb Prawn Penne
with Semi-Dried Tomatoes & Baby Spinach- Milk
- Crustaceans
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Sulphites
Turn a good penne, into a great penne, by adding tender prawn and tossing it all in a creamy sauce that'll make everything sing. The aromas will fill the air... and your stomachs! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Brown Onion
1 sachet
Tomato & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Parmesan Cheese
(Contains: Milk;)
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup cup for 2 people / 2/3 cups for 4 people). Drain penne.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate and set aside.
• While prawns are cooking, roughly chop semi-dried tomatoes. Slice brown onion into thin wedges (see ingredients). • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion until slightly tender, 3-4 minutes. Add semi-dried tomatoes and tomato & herb seasoning and cook, until fragrant, 1 minute. • Stir in light cooking cream and the reserved pasta water and simmer, until slightly reduced 1-2 minutes. • Add baby spinach leaves, cooked penne and return prawns to pan, tossing to combine, 1 minute. Season generously with salt and pepper.
• Divide creamy herb prawn pennebetween bowls and sprinkle with Parmesan cheese to garnish. Enjoy!
