Prawn & Tomato Linguine (HC)
Ingredients
- 60g wholemeal linguine (or spaghetti)
- 1 tsp olive oil
- ½ onion, diced
- 6 cherry tomatoes, halved
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried basil
- Pinch of cayenne pepper
- Black pepper, to taste
- 200g tin chopped tomatoes
- 1 tsp tomato puree
- 1 tsp soy sauce (low sodium)
- 3 tbsp frozen peas
- A handful of fresh spinach, chopped (or 1-2 blocks frozen, defrosted)
- 1 tbsp garlic and herbs cream cheese (or boursin cheese)
- 140g cooked prawns (fresh or frozen, defrosted)
- 1 tbsp fresh basil, chopped (optional)
Instructions
Cook the linguine (or spaghetti) in boiling water according to the packet instructions.
Heat the olive oil in a pan over medium heat. Add the onion and cherry tomatoes and cook for 2-3 minutes.
Stir in paprika, garlic powder, basil, cayenne and black pepper. Cook for 3–5 minutes until softened.
Add the chopped tomatoes, tomato purée, and soy sauce. Stir well and simmer for 10 minutes.
Stir in the peas, spinach and add the cream cheese.
Mix until the cream cheese has melted into the sauce.
Then add in the cooked linguine and prawns. Cook until the prawns are heated through.
Add a touch of water if the sauce needs a bit more liquid.
Taste test and add more seasoning if needed.
Serve topped with fresh basil, if using.
Batch Cooking Tip: This recipe is perfect for batch cooking! Simply scale up the spaghetti, prawns, tomatoes, and vegetables based on the number of portions you need.
For the spices, stock, and cream cheese, increase gradually and adjust to taste, as it’s easier to add more than take it away.