Prawn Linguine
Prawn Linguine
400g
Linguine pasta with prawns in a tomato, spinach and red chilli sauce, topped with cherry tomatoes.
- 1 of 5 a Day
- Low Sat Fat
- Under 400kcal
- Low Sugar
- Low Salt
- Low Fat
Nutrition
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy Kcal | 85 | 339 |
| Energy KJ | 357 | 1428 |
| Protein | 4.4 | 17.7 |
| Carbohydrates | 12.5 | 50.0 |
| of which sugars | 2.9 | 11.5 |
| Fat | 1.5 | 5.9 |
| of which saturates | 0.2 | 0.6 |
| Fibre | 1.9 | 7.5 |
| Salt | 0.21 | 0.8 |
Cooking Instructions
| Microwave | 700W | 900W |
|---|---|---|
| Remove sleeve and pierce film lid. | ||
| Heat on FULL POWER for: | 5 mins | 4 mins |
| Peel back film, stir, recover and heat on full power for a further | 4 mins | 4 mins |
| Leave to stand in the microwave for: | 1 min | 1 min |
| Remove film, stir well and serve |
| Oven |
|---|
| Pre-heat oven to 200ºC/400ºF, Gas Mark 6. |
| Remove sleeve, pierce film lid, place on baking tray. |
| Cook in the centre of the oven for 35-40 minutes (fan ovens may vary). |
| Halfway through heating, peel back film and stir. Re-cover and continue heating |
| Leave to stand for 1 minute. Remove film, stir well and serve. |
Ingredients
Cooked Linguine Pasta (36%) (Water, Durum Wholewheat Semolina (WHEAT), Rapeseed Oil), Tomato, Cherry Tomato, Cooked Prawn (10%) (Prawn (Pandalus borealis) (CRUSTACEAN), Salt), Water, Cauliflower, Spinach, Tomato Paste, Carrot, Garlic Purée, Sugar, Vegetable Protein (Pea Protein, Rice Protein, Flavouring), Acacia Gum Fibre, Rapeseed Oil, Red Chilli, Basil, Cornflour, Oregano, Black Pepper.
Please be aware that our recipes or suppliers may occasionally change to ensure we have the best quality ingredients and flavour for our customers. We try to minimise these changes however more than one recipe could be available at the same time for a specific meal. Therefore, please refer to the label on the meal as this will provide the ingredients and allergens used within that specific recipe. If you have any questions or concerns, then please contact your local team.