Pasta with prawns, olives and vegetable sauce


  • Fusilli pasta, wholewheat (60g dried weight)
  • King-sized prawns (100g)
  • Chopped tomatoes with sliced black olives (small tin – 200g)
  • Tomato puree (15g)
  • Red onion (80g)
  • Courgette (80g)
  • Red pepper (80g)


  1. Chop the red pepper and courgette into chunks. Grill or roast until soft. (The red pepper takes longer than the courgette.)
  2. Meanwhile, put the pasta on to boil, following packet instructions.
  3. Chop the red onion and fry over a low heat until soft. Add the cooked red pepper and courgette, and the tomatoes with olives.
  4. Heat through for a couple of minutes, then add the king-sized prawns. Continue heating until the pasta is cooked.
  5. Drain the pasta, and serve.

Nutritional information

Calories Protein Carbs Fat Fibre
430 29.5g 63.4g 6.6g 10.7g

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