Hearty Prawn & Roasted Fennel Fettuccine
with Pumpkin, Red Pesto & Ricotta
Calories
:
800 kcalProtein
:
35.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Crustaceans
- Wheat
- Gluten
- Milk
- Almond
- Soy
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Walnut
Elevate your pasta night with this sophisticated blend of sweet roasted fennel, golden pumpkin and prawns. Tossed through a silky red pesto sauce and finished with a generous dollop of ricotta, it’s a bowl of pure, creamy comfort.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Fennel
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Peeled & Chopped Pumpkin
1 packet
Red Pesto
(Contains: Almond, Milk May be present: Cashew, Eggs, Macadamia, Walnut.)
1 packet
Rocket Leaves
1
Ricotta
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
•Large Non-Stick Pan
•Large Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Thinly slice fennel into wedges.
- Place peeled & chopped pumpkin and fennel on a lined oven tray.
Drizzle with olive oil, season with salt and toss to coat. - Roast until tender, 20-25 minutes.
2
- Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Cook fettuccine in boiling water, stirring occasionally, until ‘al dente’, 11 minutes.
- Reserve pasta water (1/2 cup for 2 people / 1 cup for 3 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan. Drizzle with olive oil.
3
- 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.
- Reduce heat to medium, stir in light cooking cream and simmer until slightly thickened, 1-2 minutes.
- Remove pan from heat and add cooked fettuccine, roast veggies, red pesto and the reserved pasta water, tossing to combine. Season to taste.
4
- Divide roasted fennel & creamy prawn fettucine between bowls.
- Crumble over marinated goat cheese and top with rocket. Drizzle with balsamic vinegar and some of the goat cheese oil. Enjoy!
