Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.98 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 250grams wholewheat penne
- 1tablespoons olive oil
- 1 medium leeks, finely sliced
- 1 large eggplant, chopped into cubes
- 50grams black olives, pitted and halved
- 4 cloves garlic, peeled and minced
- 1teaspoons red chilli flakes
- 500grams passata
- 1 cube vegetable stock
- 400grams king prawns, raw, peeled and deveined
- 3tablespoons parsley, fresh, chopped
- 1 pinch cracked black pepper
Nutrition per serving
1810kJ / 432Cal
1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
30.0grams
Fat
10.0grams
Carbs
51.2grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This fiery seafood pasta will become a firm favourite for an easy midweek dinner.
Method
Step 1 of 5
Bring a large pan of water to the boil and cook the penned for 8 minutes, drain and set aside.
Step 2 of 5
In a large, deep pan on medium high heat, heat the oil and cook the leeks and eggplant for 5 minutes to soften. Add the garlic, chilli flakes and black olives and cook for 2 more minutes.
Step 3 of 5
Add the passata, crumbled stock cube and 300ml of water to the saucepan and cook for 8-10 minutes to thicken.
Step 4 of 5
Stir the prawns into the sauce and cook for 6 minutes or until pink and cooked through.
Step 5 of 5
Add the penne back to the pan and cook for 1 more minute. Scatter with parsley and cracked black pepper and serve.
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