Creamy Prawn Tagliatelle (HC)
Ingredients
- 60g tagliatelle
- 1 tsp olive oil
- ½ onion, finely diced
- 80g courgette, diced
- ½ tsp garlic powder
- Black pepper, to taste
- 3 tbsp peas, frozen
- ½ low-salt stock cube
- 1 ladle pasta cooking water
- 1 tbsp cream cheese
- Handful of spinach
- 140g cooked king prawns
- 1 tbsp lemon juice
Instructions
Cook the tagliatelle according to the packet instructions.
Reserve one ladle of the pasta cooking water before draining.
Meanwhile, heat olive oil in a non-stick frying pan over medium heat.
Add the onion and courgette and cook for 4–5 minutes until softened.
Season with garlic, black pepper and cook for a further minute.
Add the peas then crumble in the stock cube and one ladle of the pasta cooking water. Stir well until dissolved.
Turn down the heat. Add the cream cheese and mix until a smooth, creamy sauce forms.
Stir through the spinach and allow it to wilt.
Add the cooked prawns and lemon juice and heat through for a few minutes.
Add the drained tagliatelle to the pan and toss until evenly coated in the sauce.
Season generously with black pepper, taste test and adjust seasoning if needed. Then serve immediately.
Note - Best enjoyed fresh. Any leftovers should be cooled quickly, stored in an airtight container in the fridge and consumed within 24 hours. This dish can be enjoyed cold the following day.