562
CALORIES
55.6
PROTEIN (G)
54.2
CARBS (G)
14.5
FAT (G)
9.6
FIBRE (G)
Method
Cook pasta until al dente, reserving a little water.
Season prawns with half the garlic, herbs, paprika, half the salt, pepper and lemon; cook in oil until opaque and piping hot, then remove.
Whisk milk, soft cheese, Parmesan, remaining garlic and pasta water over low heat.
Wilt in spinach, fold through pasta and prawns, and divide equally.
ALLERGENS
Contains: Contains crustaceans, milk and cereals containing gluten.
STORAGE & REHEATING
Refrigerate promptly for up to 1 day; reheat gently once.
COACH NOTE
Prawns are raw weight and pasta is dry weight.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use gluten-free pasta if required and recalculate.
FREEZER GUIDANCE
Not recommended because the dairy sauce may split.
DIETARY SUITABILITY
As written: Pescatarian, high protein. Recalculate after substitutions.