Lentil pasta with prawns and tomato
Mediterranean lentil pasta with prawns in a light tomato sauce, protein-rich and suited to Phase 2.
Lentil pasta with prawns and tomato is a Mediterranean plate that brings sunshine to your dinner. Fibre-rich lentil pasta is wrapped in a fresh tomato sauce with garlic and a pinch of chilli flakes, then crispy prawns complete the dish. Fresh basil gives a fragrant finish to this colourful and surprisingly quick meal.
For Phase 2 this dish is nicely balanced. The lentil pasta brings complete, slow-release carbohydrates and fibre, whilst the prawns deliver almost 37 grams of lean protein with little fat. That mix of protein and fibre keeps you satisfied for longer and your energy stable, making this protein-rich pasta a logical choice within a protein diet that combines flavour and nutritional value.
Lovely with a simple rocket salad dressed with a few drops of balsamic, or with a squeeze of lemon over the prawns for extra freshness.
Zo maak je het
- Cook the lentil pasta until just cooked and drain.
- Sauté the garlic with chilli flakes in the oil.
- Add the passata and simmer gently for five minutes.
- Stir through the prawns and cook for two to three minutes.
- Mix the pasta through the sauce and season to taste with pepper and salt.
- Finish with fresh basil and serve warm.
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