Thai Prawn & Eggplant Pasta

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. NOTE - full recipe title is Thai Prawn and Eggplant Angel Hair Pasta."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (348.6 g)
  • Calories 624
  • Total Fat - 4.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 13.4 mg
  • Total Carbohydrate - 139 g
  • Dietary Fiber - 13.5 g
  • Sugars - 4 g
  • Protein - 10.8 g
  • Calcium - 62.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 64.3 mg
  • Thiamin - 0.5 mg

Step 1

Cook pasta in a large saucepan of boiling salted water following packet instructions until tender and then drain, reserving ¼ cup cooking liquid and return pasta to pan.

Step 2

In a large deep frying pan, heat oil on high and saute onion and garlic 2-3 minutes until tender.

Step 3

Stir in paste and cook for 1 minute until fragrant and then add wine and cook until liquid reduces by half.

Step 4

Add tomatoes and reserved cooking liquid and bring to boil and then reduce heat to low and simmer 4-5 minutes until sauce reduces and tomatoes begin to break down.

Step 5

Add sauce to pasta in pan with prawns, eggplant and pasta, tossing to combine. Serve topped with coriander and accompany with lime wedges

Tips & Variations


No special items needed.

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