Quick Prawn & Cherry Tomato Pasta
with Fetta & Flaked Almonds
- Milk
- Almond
- Gluten
- Wheat
- Crustaceans
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
This dish might sound and look a little fancy, but it comes together in four fast steps. While the pasta cooks, the rich garlic and juicy cherry tomatoes work their magic in the pan with the plump prawns, plus a couple of our staple seasonings. Don't forget to add the butter at the end - it balances out the acidity in the tomatoes beautifully. *This recipe is under 650kcal per serving.* *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Fusilli
(Contains: Gluten, Wheat May be present: Sesame, Soy, Eggs)
1 sachet
Garlic & Herb Seasoning
3
Garlic
1 sachet
Nan's Special Seasoning
1 packet
Passata
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
Cooking Steps
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in the boiling water until ‘al dente’, 11 minutes. • Drain fusilli, then return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, halve snacking tomatoes. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic and snacking tomatoes until fragrant, 1-2 minutes. • Add garlic & herb seasoning, Nan's special seasoning, passata, the water and peeled prawns. Cook, stirring, until sauce is thickened and prawns are pink and starting to curl up, 3-4 minutes. • Add the butter, baby spinach leaves and cooked fusilli. Stir until spinach is wilted. Season to taste, then remove from heat.
• Divide prawn and cherry tomato fusilli between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tomato and prawn combination, though some found it needed more seasoning or a squeeze of lemon for freshness.
- Ease of prep: Customers praised the dish for being quick and simple to prepare, perfect for a weeknight meal.
- Suggestions: Several suggested adding chilli for heat, using Parmesan instead of fetta, or trying chicken as an alternative protein.
- Leftovers: A few mentioned the dish reheated well, with one noting it tasted even better the next day.
- Portions: Most found the serving size generous, with a good amount of prawns, though some wanted more fetta.
