Ingredients - serves 1
100g prawns
1 pepper
16g chorizo
Handful of spinach
50g rigatoni
120g tomato & chilli Napolina sauce
15g parmesan
Method
Cook the pasta as per packet instructions. Fry the chopped peppers for 5 -7 minutes then add in the prawns and chopped chorizo, cooking gently for a further 5 minutes. When the pasta is ready drain and pour it into the pan with the peppers/prawns/chorizo and stir in the sauce on a low heat. Stir in the spinach. Add to a large pasta dish and sprinkle with parmesan, salt and black pepper.
Nutritional information
Approximate Calories per serving: 430
C 5g
F 10.5g
P 31.5g
To make this plant based, use 2 different meat substitutes in place of chorizo and prawns and a vegan cheese. You could use tofu and seitan.
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