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Creamy tomato, courgette & prawn pasta

This fast, fresh pasta sauce with cherry tomatoes, prawns and crème fraîche is ideal for a midweek supper, and it's low-fat

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 533
  • Carbohydrates 91
  • Saturated Fat 3
  • Sugar 11
  • Protein 25
  • Fat 8
  • Fibre 6
  • Salt 0.5

Nutrition per serving

  • Calories 533
  • Carbohydrates 91
  • Saturated Fat 3
  • Sugar 11
  • Protein 25
  • Fat 8
  • Fibre 6
  • Salt 0.5

Ingredients

  • 1 tbsp olive oil
  • 2 fat garlic cloves, thinly sliced
  • 2 large or 400g baby courgettes, sliced
  • 400g orecchiette pasta, or any other small pasta shape
  • 2 x 400g cans cherry tomatoes
  • good pinch of sugar
  • 200g raw prawns, peeled
  • 100g half-fat crème fraîche
  • small pack basil, leaves only, torn

Method

  1. Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.

  2. Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.

  3. Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.

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