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Italian Recipes

Prawn with Spinach & Mushroom Fiorelli

Prawn with Spinach & Mushroom Fiorelli

in a tarragon sauce

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Tags:

Super Quick

•Quick Prep

•Calorie Smart

•Family Friendly

Allergens:

Cereals containing gluten

•Egg

•Milk

•Wheat

•Crustaceans

•Mustard

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Fresh Mushroom Fiorelli

(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)

150 grams

Prawns

(Contains: Crustaceans)

5 grams

Tarragon

1 unit(s)

Onion

60 grams

Baby Spinach

110 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

1 sachet(s)

Vegetable Stock

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)2564 kJ

Energy (kcal)613 kcal

Fat23.1 g

of which saturates11.6 g

Carbohydrate71.2 g

of which sugars7.3 g

Dietary Fiber2.9 g

Protein29.9 g

Cholesterol78 mg

Salt4.3 g

Potassium42.8 mg

Calcium19.9 mg

Iron0.2 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

1

Boil a large pot of salted water for the Fiorelli. TIP: If you’re in a hurry you can boil the water in your kettle.

Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Halve, peel and thinly slice the onion.

Add the onion, prawns, paprika and the tarragon to the pan and fry until softened stirring occasionally, 4-5 mins.

IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

2

When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins. Once cooked, reserve 3 tbsp cooking water (per 2P) and then drain in a sieve. Pop back in the pot, off the heat. Drizzle with oil to prevent sticking.

TIP: Once the Fiorelli are in the water, do not alow the water boil anymore, otherwise they will burst.

3

Once the prawns are cooked, stir through the peas, spinach, stock, creme fraiche and reserved pasta water. Allow the spinach to wilt and then carefully stir through the drain pasta. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.

4

Divide the prawn, spinach and mushroom fiorelli between plates.

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