No Chop Prawn & Broccoli Fasta-Pasta
with Spinach & Parmesan Cheese
- Milk
- Gluten
- Wheat
- Crustaceans
- Soy
- May contain traces of allergens
Level up Nonna’s classic prawn penne by adding a creamy rustic twist that is sure to impress even the harshest of critics. The secret step is to add broccoli into the creamy herby sauce, which bulks up this bountiful pasta bowl with extra flavour and some necessary veg!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Broccoli
1 sachet
Chilli Flakes
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy.)
1 sachet
Vegetable Stock Pot
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Garlic Paste
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium 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 for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil to prevent sticking. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Reduce heat to medium, then stir in garlic paste, garlic & herb seasoning, light cooking cream, stock concentrate and the reserved pasta water until slightly reduced, 1-2 minutes. • Remove pan from heat, then add cooked penne and baby spinach leaves, tossing until well combined. Season to taste.
• Divide Nonna’s creamy prawn and broccoli pasta between bowls. • Top with Parmesan cheese to serve.
