Creamy chilli prawn pasta

This creamy prawn pasta recipe for two is diabetes-friendly with a vegan and gluten-free option. Ideal for lunch or dinner, ready and on the table in 25 minutes.

Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

160g dried pasta, eg, spaghetti or tagliatelle
1 tablespoon olive oil
1 clove garlic
1 spring onion, sliced
400g can cherry tomatoes
½ teaspoon chilli flakes, or more to taste
230g prawns, deveined, tails removed (thawed if frozen)
150g frozen spinach
½ cup lite sour cream or Greek-style yoghurt
black pepper
1 lemon
fresh parsley, to garnish

Instructions

Stay Awake

In a saucepan, cook pasta in plenty of water, according to packet instructions.
Meanwhile, in a frying pan, heat oil over medium. Add garlic and spring onion and cook, stirring, for 1 minute. Add tomatoes (including juice) and chilli flakes and simmer until liquid has reduced slightly, about 5 minutes. Add prawns and spinach and cook another 2-3 minutes, until prawns are cooked through.
Remove from heat. Add sour cream or yoghurt and gently combine. Add black pepper to taste. Serve pasta with a squeeze of lemon juice over the top, garnished with parsley and extra chilli if you like.

Variations

Make it gluten: free Use gluten-free pasta and check lite sour cream or yoghurt is gluten free.

Make it vegan: Use tempeh instead of prawns and a soy yoghurt.

Nutrition Info (per serve)

Calories 571 cal

Kilojoules 2390 kJ

Protein 36 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 65 g

Sugar 14 g

Dietary fibre 12 g

Sodium 530 mg

Calcium 500 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2018

One comment on Creamy chilli prawn pasta

Cleone Blomfield August 11, 2021 at 4:20 pm #

Great recipe – Used pulse pasta and my hisband who dislikes pasta and spinach eat it all.

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