Creamy tomato, courgette & prawn pasta

Creamy tomato, courgette & prawn pasta

By Cassie Best
  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
This fast, fresh pasta sauce with cherry tomatoes, prawns and crème fraîche is ideal for a midweek supper, and it's low-fat

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal533
  • fat8g
  • saturates3g
  • carbs91g
  • sugars11g
  • fibre6g
  • protein25g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 fat garlic cloves, thinly sliced
  • 2 large or 400g baby courgettes, sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g orecchiette pasta, or any other small pasta shape
  • 2 x 400g cans cherry tomatoes
  • good pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 200g raw prawn, peeled
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 100g half-fat crème fraîche
  • small pack basil, leaves only, torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.

  2. Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.

  3. Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cmgvandriel
3rd Oct, 2016
The sauce was quite watery. I suggest prolonging the simmer time (maybe even to 30 mins) and/or use tomato paste in addition to fresh tomatoes (or skip the fresh tomatoes all together and use canned). Another way to thicken the sauce is to add a thickening agent, but I find that the flavour becomes more intense with the first mentioned suggestions. Lastly, I've read that fresh tomatoes contain an enzyme that breaks down the elements in a sauce that make give it consistency in the first place, to avoid this problem you can bring your tomatoes up to high heat in the beginning of the cooking process (the enzyme becomes ineffective) or again use canned to tomatoes which already have been heated in the canning process.
bluejay
22nd Jul, 2014
5.05
A version of this was a great favourite supper dish when I was a child (no sun-dried tomatoes then!). This is just as good if not better.
Frantic Flapjack
10th Jul, 2014
2.55
This was okay for a mid-week meal but was nothing special.
lebetts
30th Jun, 2014
3.8
This was really tasty and quick to make. I added come chilli flakes for a kick and some petis pois at the end. Great mid-week dish!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.