Quick Prawn & Cherry Tomato Pasta
with Fetta & Flaked Almonds
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
1 punnet
Snacking Tomatoes
3 clove
garlic
1 sachet
garlic & herb seasoning
1 sachet
Nan's special seasoning
1 packet
diced tomatoes with garlic & onion
1 packet
peeled prawns
(Contains Crustacean;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
Nutritional Values
Utensils
Instructions
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in the boiling water until ‘al dente’, 12 minutes. • Drain penne, 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, diced tomatoes with onion & garlic, 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 penne. Stir until spinach is wilted. Season to taste, then remove from heat.
• Divide prawn and cherry tomato pasta between bowls. • Top with crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!