with Garlic Baguette and Rocket
Pairing king prawns with vegan 'Nduja, these indulgent Pan-Fried 'Nduja Prawns on Spinach & Ricotta Tortelloni bring a restaurant quality experience straight into your home.
Allergens
Utensils
Tags
Demi Garlic Baguettes
2 unit(s)
Large King Prawns
250 grams
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Spinach and Ricotta Tortelloni
300 grams
Blanched Peas, Young Pea Pods and Green Beans
160 grams
Vegan ‘Nduja
0.5 sachet(s)
Grated Hard Italian Style Cheese
60 grams
Wild Rocket
40 grams
Sugar for the Sauce
1 tsp
Water for the Sauce
100 milliliter(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a saucepan of water to the boil with ½ tsp salt.
- Place the baguettes onto a baking tray. Bake on the middle shelf, 12-15 mins.
- Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the prawns and stir-fry, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.
- Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both) into the prawns. Bring to the boil and simmer for 4-5 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
- When the pan of water is boiling, add the pasta and green veg mix. Bring back to the boil.
- Cook, 4-5 mins.
- Once cooked, drain, pop back in the pan and drizzle with oil.
- Stir the vegan 'Nduja (see ingredients for amount), cooked pasta, veg and two thirds of the cheese into the sauce.
- Share between bowls. Sprinkle over the remaining cheese.
- Serve with the baguette and rocket alongside with a drizzle of olive oil.
4245
kJ
Energy (kJ)
1014
kcal
Energy (kcal)
36.8
g
Fat
13.7
g
of which saturates
124.3
g
Carbohydrate
23.1
g
of which sugars
11.2
g
Dietary Fibre
50.9
g
Protein
6.97
g
Salt
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