Spiced pasta with prawns and vegetables
I quite like the fusion of curry and pasta, so this spiced pasta with prawns and vegetables has become a regular midweek supper for us. It really is a fool-proof, quick and easy dish – the spices can be measured out and mixed together well in advance, so only some pieces of various veggies need to be chopped and cooked, then the prawns added for a few minutes. This can be easily done while the pasta is cooking in another pot. You can even use ready-to-eat prawns, which only need to be warmed through in the stew at the end! Also, both the prawns and the vegetables I use are low in calories – so this dish is ideal for those who are on a low-cal diet though obviously in this case use appropriate pasta, such as Zero Calorie noodles.
Ingredients
Method
- Cook the pasta according to the instructions on the packaging then drain and keep warm.
- Roughly chop the vegetables and thinly slice the garlic.
- Heat the oil in a large, lidded pan then add the carrot , leek, courgette and garlic. Gently sauté under cover for about 5 minutes, until tender. Add the spices and stir for a minute until fragrant. Then add the tomato purée and pour in a glass of water. Add the stock powder or cube and cook for about 10 minutes until the sauce starts becoming thick.
- Add the prawns and cook for about 3-5 minutes (under cover).
- Then add the spinach or kale, put the lid on and after a minute turn off the heat. Rest for 5 minutes until the spinach is wilted and the prawns are pink all over.
- Finally mix in the drained pasta, stir and warm through. Season to taste.
- Serve it with extra chilli flakes if it’s not spicy enough for your taste.