Prawn, Mushroom, Kale and Chickpea Puttanesca Pasta
Let's talk pasta. Most pasta recipes use 75g per person. We’ve cut back on that and allotted 50g of pasta per serving to make room for more nutrient-d...Let's talk pasta. Most pasta recipes use 75g per person. We’ve cut back on that and allotted 50g of pasta per serving to make room for more nutrient-dense foods—vegetables, legumes, and protein-rich prawns. Using chickpea or lentil pasta is an easy way to increase the fibre and protein, but feel free to use wholewheat pasta or whatever you have available. Read more Let's talk pasta. Most pasta recipes use 75g per person. We’ve cut back on that and allotted 50g of pasta per serving to make room for more nutrient-dense foods—vegetables, legumes, and protein-rich prawns. Using chickpea or lentil pasta is an easy way to increase the fibre and protein, but feel free to use wholewheat pasta or whatever you have available. Let's talk pasta. Most pasta recipes use 75g per person. We’ve cut back on that and allotted 50g of pasta per serving to make room for more nutrient-dense foods—vegetables, legumes, and protein-rich prawns. Using chickpea or lentil pasta is an easy way to increase the fibre and protein, but feel free to use wholewheat pasta or whatever you have available.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
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NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients.
Heat half of the olive oil in a frying pan. Add the prawns with a sprinkle of salt and pepper. Cook for 2-3 minutes on each side, until pink. Remove onto a plate.
Return the pan to the heat. Heat the remaining oil. Add the mushrooms with a sprinkle of salt and pepper. Cook for 7-8 minutes until golden brown and reduced.
Add the red pepper and kale and cook for 2-3 minutes, until reduced. Add the red chilli flakes, if using. Cook for 30 seconds - 1 minute, just until fragrant.
Add the capers, olives, chickpeas and passata. Cook for 4-5 minutes, until reduced.
Bring a pot of water to the boil. Add a generous pinch of salt and cook for 8-10 minutes until al dente. Cooking time varies depending on the brand and shape you use, so read the package instructions and cook accordingly.
Drain the pasta, reserving a mugful of the starchy cooking liquid. Add to the pan along with the prawns. Add small splashes of cooking water as needed to help the sauce adhere to the pasta. Cook for about 1 minute over the heat, stirring often, until glossy and coated.
User comments (11)
Lovely added paprika, a bit of stock as well and pan fried prawns in paprika
Delicious but will add a little more chilli next time. I also used chestnut mushrooms which were ideal and more readily available
I agree with another reviewer that the ingredients list at girst glance doesn't look that they will work but they really do, I found this recipe to be tasty and satisfying, next time I'll cook the red pepper for around 5/6 minutes
Really tasty. I added garlic. I used green olives and butter beans.
Very tasty, really easy make
It tasted a bit bland for me me. More herbs and spices are needed to make this enjoyable.
This feels like the strangest combination but really liked it. Enough for 4 portions - and had it cold for lunch Used tins of toms instead of passata and added juice of a lemon to finish to lift it
Like other reviewers, I found it a bit bland but I added chopped leek, home made chicken stock and smoked paprika to add flavour to it.
I found this a little bland but the texture was good. A very generous portion per person
Looks gorgeous! I haven't all the ingredients yet but will make it when I do! I love chickpeas and greens ☺️👌
Very tasty , definitely enough for more than 2 meals.