Easy Creamy Herb Prawn Penne
with Semi-Dried Tomatoes & Baby Spinach
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Baby Spinach Leaves
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Semi-Dried Tomatoes
(May be present: Sulphites.)
1
Brown Onion
1 packet
Penne
(Contains: Wheat, Gluten; May be present: Soy, Eggs.)
1 sachet
Tomato & Herb Seasoning
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 penne between bowls. Enjoy!
