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Prawn, sweetcorn & runner bean pasta

A quick and easy low-fat supper, ready in just 15 minutes

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 552
  • Carbohydrates 92
  • Saturated Fat 3
  • Sugar 9
  • Protein 30
  • Fat 10
  • Fibre 5
  • Salt 2.14

Nutrition per serving

  • Calories 552
  • Carbohydrates 92
  • Saturated Fat 3
  • Sugar 9
  • Protein 30
  • Fat 10
  • Fibre 5
  • Salt 2.14

Ingredients

  • 400g pasta tubes (we used penne)
  • 200g bag runner beans, trimmed and sliced
  • 200g sweetcorn, fresh or frozen (or 400g can, drained)
  • 5 tbsp fromage frais
  • 5 tbsp coriander pesto
  • 200g bag cooked peeled prawns, defrosted
  • coriander leaves, to serve (optional)

Tip

No-chop short cut
Save time by buying ready-trimmed and sliced runner beans.

Method

  1. Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.

  2. Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you’re using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.

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