When life gets busy, it’s easy to feel tempted by convenience foods. But this 15-minute prawn pasta proves that fast food can be both healthy and homemade. Packed with fresh ingredients and vibrant flavours, it’s a perfect midweek or weekend dinner that’s ready in no time. Perfect for when you want a treat but don’t want to spend hours in the kitchen.
This recipe combines juicy prawns, cherry tomatoes, and a colourful mix of courgette and red peppers for a dish that is delicious as it is nourishing. Tossed with wholegrain pasta and garlic tomato sauce, it’s a balanced meal that is rich in protein and fibre.
Tips for customisation:
- Increase the protein content by stirring through a good dollop of soft cheese at the end
- Switch out the protein: don’t like prawns? Switch them for chicken, an alternative fish/seafood, or a veggie alternative such as tofu
- Adding a grating of parmesan or a sprinkle of fresh basil leaves can also take this dish to the next level
Serves 2-3
Ingredients:
- 1 large onion
- 1 courgette
- 1 bell pepper
- 2-3 garlic cloves
- dried oregano
- dried chilli flakes (optional)
- 170g raw king prawns
- 1 tin (or 200g fresh) cherry tomatoes
- 1 stock cube
- pasta of choice (opt for wholegrain for higher fibre or protein pasta for higher protein)
Method:
- Thinly slice your onion, courgette, and pepper. Chop your garlic finely or use a garlic crusher to crush
- Heat some oil in a large frying pan. Once hot add the onion, courgette, pepper, garlic, oregano, and chilli flakes if using
- Meanwhile, put the pasta on to cook according to packet instructions (usually around 10 minutes for dried pasta and 3-4 for fresh pasta)
- Once the veggies have softened and started to brown a little, add your prawns
- Once the prawns are pink all over (around 5 minutes), add you tin of cherry tomatoes. Fill the tin 1/3-1/2 full with water and add this to the pan. Crumble in your stock cube and stir well
- After a couple of minutes, add your cooked pasta, season to taste, and serve!
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