Mushroom, Prawn & Semi-Dried Tomato Fasta Pasta

Name: Mushroom, Prawn & Semi-Dried Tomato Fasta Pasta with Spinach & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Garlic Paste; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 packet Penne; 1 sachet Savoury Seasoning; 1 packet Semi-Dried Tomatoes; 1 packet Sliced Mushrooms; 1 sachet Thyme; 190 g Peeled Prawns; 1 drizzle olive oil

with Spinach & Parmesan Cheese

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

703 kcal

Protein

:

37.8g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Pre-Prepped

Allergens:

Milk
Gluten
Wheat
Crustaceans
Soy
May contain traces of allergens
Wheat
Gluten
Sulphites

Short on time but craving comfort? This creamy mushroom, prawns and semi-dried tomato penne is the ultimate weeknight winner. We’ve combined a rich, savoury sauce with sweet semi-dried tomatoes for a flavour-packed dish that’s ready faster than you can say ‘buon appétito’.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Penne

(Contains: Gluten, Wheat May be present: Soy)

1 sachet

Savoury Seasoning

1 packet

Semi-Dried Tomatoes

(May be present: Wheat, Gluten, Sulphites)

1 packet

Sliced Mushrooms

1 sachet

Thyme

190 g

Peeled Prawns

(Contains: Crustaceans)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories703 kcal

Energy (kJ)2940 kJ

Fat29.5 g

of which saturates14.7 g

Carbohydrate73.1 g

of which sugars7.2 g

Dietary Fibre6.9 g

Protein37.8 g

Sodium1430 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• 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. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, roughly chop semi-dried tomatoes. • Pick thyme leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook sliced mushrooms, until browned and softened, 6-8 minutes. • Add peeled prawns, garlic paste, thyme and savoury seasoning and cook, stirring, until pink and fragrant, 3-4 minutes.

3

• Add light cooking cream, semi-dried tomatoes and reserved pasta water, tossing, until combined and heated through, 1 minute. • Add cooked penne, baby spinach leaves and half the Parmesan cheese. Cook, tossing, until spinach is just wilted, 1-2 minutes. • Remove from heat. Season generously with salt and pepper. TIP: Add a splash of pasta water to loosen the sauce, if needed! TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.