Green bean salad
This summery vegan green bean salad is flavoured with fresh mint and uses just five ingredients. Put it together for a speedy al fresco side dish
Creamy tomato, courgette & prawn pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 fat garlic clovesthinly sliced
- 2 large or 400g baby courgettessliced
- 400g orecchiettepasta, or any other small pasta shape
- 2 x 400g cans cherry tomatoes
- good pinch of sugar
- 200g raw prawnpeeled
- 100g half-fat crème fraîche
- small pack basilleaves only, torn
Nutrition: per serving
- kcal533
- fat8glow
- saturates3g
- carbs91g
- sugars11g
- fibre6g
- protein25g
- salt0.5g
Method
step 1
Heat the oil in a large pan, add the garlic and sizzle for a few mins, then add the courgettes and cook for a few mins more until starting to soften. Cook the pasta following pack instructions.
step 2
Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.
step 3
Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.
