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Prawn, sweetcorn & runner bean pasta
Serves 4
Easy
Prep:
Cook:
A quick and easy low-fat supper, ready in just 15 minutes
Skip to ingredients
- 400g pastatubes (we used penne)
- 200g bag runner beanstrimmed and sliced
- 200g sweetcornfresh or frozen (or 400g can, drained)
- 5 tbsp fromage frais
- 5 tbsp coriander pesto
- 200g bag cooked peeled prawnsdefrosted
- corianderleaves, to serve (optional)
Nutrition: per serving
- kcal552
- fat10glow
- saturates3g
- carbs92g
- sugars9g
- fibre5g
- protein30g
- salt2.14g
Method
step 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.
step 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.
