Spicy Korean Prawn Rose Pasta

Nutrition per serve

Ingredients

• 1pcs baby broccoli
• 1pcs carrot
• 2clov garlic
• 1pcs spring onion
• 200g penne pasta
• 50g baby spinach leaves
• 5g toasted sesame seeds
• 200g peeled prawns
• 50g tomato paste
• 60g Korean chilli paste
• 250ml cream
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Trim the baby broccoli and halve any thicker stems lengthwise. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop the garlic. Thinly slice the spring onion.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 60ml (¼ cup) cooking water, then drain the pasta.
3. Step 3 — Saute vegetables
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the baby broccoli and carrot, stirring, for 3-4 mins until softened. Add the spinach and cook, stirring, for 1-2 mins until wilted. Stir in the sesame seeds. Season with salt and pepper. Remove from the pan and cover to keep warm.
4. Step 4 — Cook prawns
   Heat 2 tsp olive oil in the same pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove from the pan.
5. Step 5 — Make sauce
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the garlic, half the tomato paste* and three-quarters of the chilli paste* (see cooking tip), stirring, for 1 min or until fragrant. Stir in the cream. Bring to a simmer, then reduce the heat to medium and cook for 2-3 mins until slightly reduced.
6. Step 6 — Toss pasta and serve
   Add the pasta and prawns to the sauce. Gradually add the reserved cooking water, stirring constantly until the sauce coats the pasta. Taste, then season with salt and pepper. Divide the prawn pasta among bowls and scatter with the spring onion. Serve with the sauteed vegetables.

Allergens

Gluten, Wheat, Sesame, Crustacean, Soy, Milk