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Pasta with Prawns |
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Serves 4
· 4 spring onions, finely chopped · 1 green pepper, seeded and diced · 2 small courgettes, sliced · 2 fresh tomatoes, chopped · 2 garlic cloves, finely chopped · 1 X 295g (11oz) can Campbell’s condensed half-fat mushroom soup · 100g (4oz) peeled prawns · 2 tablespoons chopped fresh coriander · 225g (8oz) (dry weight) penne pasta
In a wok or non-stick frying pan, dry-fry the onions, green pepper, courgettes, tomatoes and garlic until soft. Pour the mushroom soup into the pan (do not dilute), and add the prawns and half the coriander. Cook on a low heat until heated through. Meanwhile, cook the pasta in boiling salted water until tender. Drain and add to the sauce mixture. Mix well to combine all the ingredients. Transfer the mixture onto warmed plates, and sprinkle with the rest of the chopped coriander. Serve with a green salad |