Prawn, sweetcorn & runner bean pasta
A quick and easy low-fat supper, ready in just 15 minutes
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 400g pasta tubes (we used penne)
- 200g bag runner beans, trimmed and sliced
- 200g sweetcorn, fresh or frozen (or 400g can, drained)
- 5 tbsp fromage frais
- 5 tbsp coriander pesto
- 200g bag cooked peeled prawns, defrosted
- coriander leaves, to serve (optional)
No-chop short cut
Save time by buying ready-trimmed and sliced runner beans.
Method
-
Cook the pasta according to pack instructions. Tip in the runner beans and sweetcorn (if using fresh or frozen) for the final 4 mins of the pasta cooking time. Drain and set aside.
-
Mix the fromage frais and pesto together, then pour into the same saucepan, along with the prawns. (If you’re using canned sweetcorn, add it now.) Warm through briefly over a low heat, then tip in the pasta and veg. Take off the heat, toss together and sprinkle with coriander, if using.
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