SERVES 4
PER SERVING
362 CALORIES
3.7G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
225g (dry weight) pasta shapes
1 vegetable stock cube
660ml skimmed milk
2 teaspoons arrowroot
1 teaspoon finely chopped lemongrass
1 teaspoon vegetable stock powder
1 tablespoon tomato purée
175g cooked peeled prawns
freshly ground black pepper
a few fresh chives to garnish
mixed salad of your choice to serve
1 Cook the pasta in a pan of boiling water with the vegetable stock cube.
2 Meanwhile, heat the milk in a saucepan. Slake the arrowroot with a little cold water and whisk into the hot milk. Add the remaining ingredients and season with a little black pepper.
3 Drain the pasta well, toss in the sauce and serve with salad.
TIP Add the prawns at the last minute so you don’t overcook them