Aubergine Ratatouille Pasta with Prawns
with courgette and olivesCalories
:
633 kcalProtein
:
35.4g proteinTotal
:
15 minutesDifficulty
:
EasyEat Me First
High Veggie
Family Friendly
Calorie Smart
Allergens:
- Cereals containing gluten
- Egg
- Wheat
- Milk
- Crustaceans
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
1 tin(s)
Tomato Paste
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Aubergine
1 unit(s)
Courgette
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
2 sachet(s)
Garlic & Herbs
2 sachet(s)
Vegetable Stock
160 grams
King Prawns
(Contains: Crustaceans)
30 grams
Olives
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2648 kJ
Energy (kcal)633 kcal
Fat11 g
of which saturates4 g
Carbohydrate98.2 g
of which sugars24 g
Dietary Fiber11.8 g
Protein35.4 g
Cholesterol7.2 mg
Salt8.7 g
Trans Fat0.1 g
Potassium611.4 mg
Calcium44.3 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Pot with Lid
Cooking Steps
1
- Boil 400ml (per 2P) water.
- Trim the aubergine, then chop into 2cm chunks.
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
- Roughly chop the olives.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a large pot over high heat with a generous amount of oil.
- Add the prawns, aubergine and courgette and fry for 3-4 mins, stirring frequently. Season to taste with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the olives, chopped tomatoes, tomato paste, stock, garlic and herbs, a pinch of sugar and the boiled water to the veg.
- Bring to the boil, cover and cook for 6-8 mins.
3
- Add the tagliatelle to the pot for the final 3-4 mins of cooking time.
- Add a splash of water to loosen the sauce if needed.
- Season to taste with salt and pepper.
4
- Divide the pasta between bowls.
- Scatter the Italian cheese over the top.
