with courgette and aubergine
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Fresh Tagliatelle
250 grams
Tomato Paste
1 tin(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Aubergine
1 unit(s)
Courgette
1 unit(s)
Grated Italian Style Hard Cheese
20 grams
Garlic & Herbs
2 sachet(s)
Vegetable Stock
2 sachet(s)
Prawns
150 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
- Boil 400ml (per 2P) water.
- Trim the aubergine, then chop into 2cm chunks.
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a large pot over high heat with a generous amount of oil.
- Add the prawns, aubergine and courgette and fry for 3-4 mins, stirring frequently. Season to taste with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the chopped tomatoes, tomato paste, stock, garlic and herbs, a pinch of sugar and the boiled water to the veg.
- Bring to the boil, cover and cook for 6-8 mins.
- Add the tagliatelle to the pot for the final 3-4 mins of cooking time.
- Add a splash of water to loosen the sauce if needed.
- Season to taste with salt and pepper.
- Divide the pasta between bowls.
- Scatter the Italian cheese over the top.
2513
kJ
Energy (kJ)
601
kcal
Energy (kcal)
9.1
g
Fat
3.7
g
of which saturates
98
g
Carbohydrate
22.6
g
of which sugars
10.3
g
Dietary Fiber
32.7
g
Protein
85.2
mg
Cholesterol
8.49
g
Salt
