Allergens
Gluten
Lactose
Schaaldieren
SulfietPasta with Prawns
This pasta dish is a hit at our chef Jeroen's home! I briefly cook the prawns in the oven with plenty of garlic. The pasta is cooked al dente and mixed with a creamy tomato sauce, roasted sun-dried tomatoes, and fresh spinach. On the side, you’ll get a portion of crunchy, tender vegetables.
Prawns, fennel, broccoli, courgette, cherry vine tomatoes, tomatoes, leaf spinach, white onion, garlic, red chilli, sun-dried tomatoes (tomato, capers, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), chilli powder, paprika powder, Parmesan cheese, cream, rigatoni pasta, tomato purée, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, schaaldieren, sulfiet.
MicrowaveMarleen's choice
Heat the pasta with the prawns and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Preheat the oven and heat the pasta with the prawns and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
