15-Min Prawn Fettuccine Pomodoro

Nutrition per serve

Ingredients

• 1pcs vegetable stock cubes
• 400g can cherry tomatoes
• 10g Tuscan seasoning
• 10g pepper and garlic seasoning
• 200g peeled prawns
• 150g peas
• 300g fresh fettuccine pasta
• 80ml (⅓ cup) boiling water
• 5ml balsamic vinegar
• 1pcs extra virgin olive oil (optional)

Method

1. Step 1 — Prep stock
   Bring a medium saucepan of salted water to the boil for the pasta. Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve.
2. Step 2 — Make sauce
   Put the tomatoes, stock, Tuscan seasoning, 1 tsp pepper and garlic seasoning* (reduce the seasoning for a milder pepper kick) and 1 tsp balsamic vinegar in a medium deep frypan over medium-high heat. Cook, covered, for 5 mins to develop the flavour. Add the prawns and cook, uncovered, for 1-2 mins until just cooked through.
3. Step 3 — Cook peas and pasta
   Meanwhile, add the peas and pasta to the pan of boiling water and return to the boil. Cook, stirring occasionally, for 2-3 mins until the pasta is al dente. Drain.
4. Step 4 — Get ready to serve
   Add the peas and pasta to the sauce and gently toss until the pasta is coated. Taste, then season with salt. Divide the pasta among bowls. Drizzle with a little extra virgin olive oil, if desired, to serve.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Sulphites, Gluten, Sesame, Soy, Wheat, Crustacean, Egg