with Charred Corn and Pepper
Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with the prawns and creamy filling of the ham tortelloni and makes a meal that's ready in less than 15 minutes.
Allergens
Utensils
Tags
Sweetcorn
160 grams
Bell Pepper
1 unit(s)
Cured Ham Tortelloni
300 grams
Tomato Puree
30 grams
Cajun Spice Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Grated Hard Italian Style Cheese
20 grams
Baby Spinach
40 grams
King Prawns
150 grams
Water for the Sauce
150 milliliter(s)
Honey
1 tbsp
- Drain the sweetcorn. Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the prawns.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the prawns, sweetcorn and pepper, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Stir only twice - you want the veg to pick up some nice colour.
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the filled pasta, 3 mins.
- Once cooked, drain and drizzle with oil.
- Once the sweetcorn and pepper have charred, reduce the heat to medium-low.
- Stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste, creme fraiche and water (see pantry). Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the cheese and honey (see pantry). Taste and season with salt and pepper if needed.
- Stir in the cooked pasta. Add a splash of water if it's a little too thick.
- Serve in bowls.
2979
kJ
Energy (kJ)
712
kcal
Energy (kcal)
27
g
Fat
12.8
g
of which saturates
81.5
g
Carbohydrate
23.9
g
of which sugars
6.9
g
Dietary Fibre
34.6
g
Protein
4.33
g
Salt
