Creamy pasta with prawns and peas
Skill level: Easy peasy
Costs: Cheap as chips
Too often prawn pasta is always served with a tomato-based sauce but sometimes we want something a little different. We love this Tzatziki-based-dish as not only is it quick to throw together but it comes in at less than a pound per head too! What's not to love? We love that the Tzatziki replacement for a cream-based sauce makes it low in fat - a compromise when we are eating a whole plate of pasta... but it will keep your whole family satisfied too. You can also swap the prawns with leftover roast chicken if you've got some lying around after Sunday lunch.
- 300g/10oz farfelle pasta (bow tie-shaped pasta)
- 150g/5oz frozen peas
- 300g cooked king prawns
- 1 (200g) tub tzatziki
Tzatziki dip is made from Greek yogurt, cucumber, garlic and lemon juice. Here's how to make your own Tzatziki dip
- Cook the pasta in a large pan of lightly salted, boiling water for 8 mins.
- Stir in the frozen peas, return to the boil and cook for a further 2 mins or until tender. Drain in a colander, then return to the pan.
- Stir in the prawns and tzatziki and mix well until everything is coated with the creamy sauce. Serve straight away with a crisp salad.
Nutritional information per portion
- Calories 393(kcal)
- Fat 4.8g
- Saturates 1.8g
- Sugars 3.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.