Our family favourite of pasta with prawns and feta
This healthy, vibrant dish of whole wheat pasta with prawns, tomatoes, chilli and feta cheese makes a regular appearance in this house. I’m vegan but my kids love this (Alexander without the cheese as he’s dairy-free) and I go easy on the chilli for them.
Here’s the recipe:
80ml extra virgin olive oil
6 cloves garlic, thinly sliced
500g baby tomatoes, halved
1 tablespoon dried oregano
Sea salt and freshly ground black pepper to season
500g cooked prawns (large or small)
375g pasta tubes (we used whole wheat)
100g Greek feta cheese, crumbled
1 red chilli, finely chopped
Start to cook the pasta in a large pan of salted, boiling water.
Meanwhile heat 40ml (half of the) oil and garlic for 2 minutes. When the garlic starts to golden, add tomatoes, oregano, salt and pepper and cook over a medium heat for 5-6 minutes.
Take the pasta off the heat when al dente.
Add the prawns to your sauce.
Drain the pasta and mix the sauce through.
Divide the pasta between four serving bowls.
Sprinkle feta over the top, garnish with chilli and drizzle the remaining olive oil over them. Serve immediately.