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Cajun-inspired Prawn and Bell Pepper Linguine

Cajun-inspired Prawn and Bell Pepper Linguine

with creamy tomato sauce
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
624 kcal
Protein
: 
26.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Milk
  • Crustaceans
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 unit(s)

Onion

1 pack(s)

Passata

65 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Garlic

1 unit(s)

Chilli

1 unit(s)

Bell Pepper

5 grams

Parsley

1 sachet(s)

Sun Dried Tomato Paste

160 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

¼ tsp

Sugar

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)2610 kJ
Energy (kcal)624 kcal
Fat14.2 g
of which saturates6.4 g
Carbohydrate92.6 g
of which sugars20 g
Dietary Fiber9.1 g
Protein26.1 g
Salt3.1 g
Potassium342.7 mg
Calcium29.9 mg
Iron0.9 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.
•Grater
•Colander

Cooking steps

Cook the Linguine
1
  • Boil a large pot of salted water for the linguine.
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg
2
  • Peel and grate the garlic (or use a garlic press). 
  • Halve, peel and chop the onion into small pieces.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Halve the chilli and discard the core and seeds. Finely chop.
Simmer the Sauce
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the bell pepper and onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-5 mins. 
  • Add the garlic and Cajun spice and fry until fragrant, 1 min more.
  • Pour in the passata, 100ml water (per 2P) and ¼ tsp sugar (per 2P). 
  • Simmer together for 3-5 mins.
Coat the Pasta
4
  • Stir half the creme fraiche and the sun dried tomato paste into the sauce.
  • Add the pasta and cook, stirring, until everything is warmed through, 1-2 mins.
  • Season to taste with salt, pepper and sugar.
  • Roughly chop the parsley (stalks and all).
Fry the Prawns
5
  • While the sauce simmers, place a separate pan (preferably non-stick) over medium-high heat with a drizzle of oil.
  • Once hot, add the prawns.
  • Season with salt and pepper and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
Garnish and Serve
6
  • Divide hearty helpings of Cajun linguine between bowls.
  • Top with the prawns and a dollop of creme fraiche.
  • Finish off with a sprinkling of parsley and as much chopped chilli as you like (use less if you don't like spice).
Meal right image

Explore Similar Recipes

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Tomato Recipes
Parsley Recipes
Bell Pepper Recipes
Prawn Recipes
Chilli Pepper Recipes
Passata Recipes
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