Prawn, sweetcorn & runner bean pasta

Prawn, sweetcorn & runner bean pasta

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(11 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
A quick and easy low-fat supper, ready in just 15 minutes

Nutrition and extra info


  • kcal552
  • fat10g
  • saturates3g
  • carbs92g
  • sugars9g
  • fibre5g
  • protein30g
  • salt2.14g
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  • 400g pasta tubes (we used penne)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 200g bag runner beans, trimmed and sliced
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 200g sweetcorn, fresh or frozen (or 400g can, drained)


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 5 tbsp fromage frais
  • 5 tbsp coriander pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 200g bag cooked peeled prawns, defrosted



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

  • coriander leaves, to serve (optional)


  1. Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.

  2. Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you’re using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.

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Comments, questions and tips

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9th Sep, 2018
Nice, will do again. Will leave out prawns as for me, they didn't add anything. Goes well with a sharp salad. My other half asked for sliced chicken on top next time, which would work well.
1st Mar, 2017
Won't blow you away but a good quick standby with what we generally always have in. (can use frozen green beans if needed). Always cook extra to put in school lunch boxes the next day
Frantic Flapjack
27th Aug, 2014
This was really lovely. Very quick to make and a good deep flavour too. I used half-fat creme fraiche instead of the fromage frais. Really enjoyed.
14th Oct, 2012
Quick, easy and very tasty. Couldn't find coriander pesto so used rocket pesto instead which worked well. Also sprinkled with freshly grated parmesan to finish, yummy! A big hit with me and everyone I've cooked it for!
6th Oct, 2011
We love this dish. And its so quick to boot. I changed the coriander pesto to hot chilli pesto which gives the dish a bit of a kick. I also added some anchovies into the mix too, with a bit of parmesand and pepper sprinkled on at the end. Yum!
2nd Jan, 2011
Cooked it twice! Lovely!! Used Phili in stead of fromage frais. Worked perfectly fine too.
25th Aug, 2010
I made this last night as I has some runner beans and homemade parsley pesto to use up. It was fine, but nothing too exciting and I added a good squeeze of lemon juice to zing it up a bit.
15th Aug, 2009
Super quick, easy and tasty. I prefer it with red pesto and quark but the original is nice too. I found 75g dry weight pasta per serving is more than enough and saves on calories, bringing it down to 443kcal per serving.
14th Dec, 2008
Quick & tasty!
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