App onlyCarrot & tahini soup.
Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve
Sriracha & lime prawn linguine
Serves 4
Easy
Prep:
Cook:
Want a quick and healthy dinner? Look no further than this delicious pasta dish, which takes just 17 minutes to make. It’s low in fat and calories, too
Skip to ingredients
- 1 tbsp rapeseed oil
- 280g king prawns
- 2 garlic clovescrushed
- 750ml low-salt vegetable stock
- 360g wholemeal linguine
- 300g long-stemmed broccolihalved lengthways, thicker stems halved
- 200g frozen peas
- 3 tbsp srirachaplus extra to serve (optional)
- 2 limeszested and juiced
Nutrition: Per serving
- kcal466low
- fat7glow
- saturates1g
- carbs66g
- sugars4g
- fibre15ghigh
- protein28g
- salt1.5g
Method
step 1
Heat the oil in a saucepan over a medium-high heat and cook the prawns and garlic for 3 mins until the prawns are pink. Remove the prawns to a bowl and set aside.
step 2
Pour the stock into the pan with some seasoning and bring to the boil. Add the pasta and cook, covered, for 10 mins, stirring occasionally. After 5 mins, add the broccoli.
step 3
When the pasta and broccoli have almost cooked through, add the peas. Uncover and continue to cook until the peas have defrosted, about 2-3 mins. Stir in the sriracha and lime zest and juice, then toss through the prawns and garlic. Divide between bowls and top with extra sriracha, or just a grinding of black pepper, if you prefer.
