Smoky tomato and prawn tagliatelle

Smoked paprika adds a depth of flavour to this dairy-free recipe that is also high in protein and iron and can be ready in 20 minutes.

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

130g dried tagliatelle
1 tablespoon olive oil
1 clove garlic, thinly sliced
2 spring onions, finely sliced
1 red capsicum, thinly sliced
1 teaspoon smoked paprika
1 ½ cups (180g) raw prawns, thawed if frozen, peeled and tails removed
2 cups cherry tomatoes, halved
2 cups baby spinach
2 tablespoons fresh thyme, plus extra to garnish
black pepper

Instructions

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1 In a large pot of boiling water, cook tagliatelle for 6-8 minutes, until al dente. Drain, reserving a cup of pasta water.

2 In a frying pan, heat half the olive oil over medium-high. Add garlic, spring onion and capsicum and stir-fry for 2 minutes. Add paprika and stir to coat vegetables. Add prawns and stir-fry another 2 minutes, until prawns are just cooked.

3 Add cherry tomatoes and stir. Add a dash of pasta water. Add spinach and stir until wilted. Simmer for a few minutes more, until tomatoes have softened.

4 Add pasta to pan, along with a little more pasta water. Stir to coat pasta with sauce. Add thyme and black pepper.

5 To serve, divide pasta between 2 plates, garnished with extra thyme and pepper.

Variations

Make it low FODMAP: Use gluten-free pasta, green tips of spring onion and replace garlic with garlic-infused olive oil.

HFG tip

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Nutrition Info (per serve)

Calories 446 cal

Kilojoules 1870 kJ

Protein 26 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 14 g

Dietary fibre 7 g

Sodium 390 mg

Calcium 280 mg

Iron 6 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.