Creamy Prawn & Bacon Fettuccine
with Almonds & Parmesan Cheese
- Eggs
- Wheat
- Gluten
- Almond
- Milk
- Cashew
- Crustaceans
- Cashew
- Pine nut
- Walnut
- May contain traces of allergens
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
Ingredients
1 packet
Leek
1 packet
Fresh Fettuccine
(Contains: Eggs, Wheat, Gluten; May be present: Cashew, Pine nut, Walnut)
1 packet
Slivered Almonds
(Contains: Almond; )
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Garlic Paste
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
200 g
Peeled Prawns
(Contains: Crustaceans; )
100 g
Diced Bacon
Nutrition Values
Cooking Steps
• Boil the kettle. • Thinly slice leek. • Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Bring to the boil and cook fresh fettuccine, over high heat, until al dente, 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain.
• Meanwhile, heat a large frying pan over medium-high heat. • Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook diced bacon and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add baby leaves, and cook until wilted, 1 minute.
• Reduce frying pan heat to medium heat. Cook cream (see ingredients), garlic paste, grated Parmesan cheese, chicken-style stock powder and a splash of pasta water, until slightly thickened, 2-3 minutes. • Add cooked prawns, cooked fettuccine and plant-based basil pesto to pan and toss to coat. Season with pepper.
• Divide prawn and bacon alfredo fresh fettuccine between bowls. • Garnish with slivered almonds and a pinch of chilli flakes (if using). Enjoy!
