Ingredients:
200g raw peeled prawns
1 onion, finely sliced
1 orange or yellow pepper, sliced
2 red chilli, finely chopped ( I like it quite spicy so adjust as appropriate for you)
250g fresh pasta
300g Passata with Garlic (check the packaging to ensure there is no added sugar)
1tsp rapeseed oil
1/2 tbsp finely chopped fresh parsley
Method:
Boil the kettle and add to a saucepan ready for the pasta – don’t add the pasta yet!
In a separate pan fry the onions and peppers in the rapeseed oil, over a medium heat for about 5 minutes then add the chopped chilli. Fry for another 3 minutes or until all of the veg has softened.
Add the passata to the frying pan and heat until it begins to bubble around the edges. At this point add the parsley and prawns to the sauce and cook until they have all turned pink.
Tip: If feeding fussy eaters, before adding the prawns, the tomato and pepper sauce can be blended down to a smooth sauce without any chunky veggies.
Once the prawns have been added to the frying pan, add the pasta to the boiling water and simmer as per the packet instructions.
Once the pasta is cooked, drain it and add to the sauce in the frying pan, then toss to evenly coat in the tomato and prawn sauce.
Serve into pasta bowls and enjoy!
Tip: This meal can also be made with dried pasta, but as this takes longer to cook, make sure the pasta is well on its way before cooking the prawns to avoid them going tough and overdone.
