Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2604 / 618
Fats (g)
8
of which saturated (g)
3.2
Carbohydrates (g)
86
of which sugars (g)
11
Fibers (g)
13.5
Proteins (g)
48.8
Salt (g)
0.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast tomatoes
Preheat the oven to 180°C/160°C fan.
Place the whole cherrytomatoes on a large baking tray.
Drizzle with oliveoil.
Give the tray a good shake until the tomatoes are coated.
Roast for 20 min.
2 Boil pasta
Meanwhile, bring a large pot of salted water to the boil.
Once boiling, add the pasta.
Cook for 12-14 min until 'al dente' or cooked to your liking.
Drain.
3 Prep
Meanwhile, peel and very finely chop the garlic.
Trim and very finely chop the parsley, springonion and chilli.
Grate the Parmesan.
4 Fry prawns
Heat a large pan over a medium heat with a generous drizzle of oliveoil.
Once hot, add the prawns, chilli(spicy!), springonion and garlic with a generous pinch of salt.
Cook for 2 min or until the prawns are cooked.
Remove the pan from the heat.
Set prawns aside.
5 Toss spaghetti
Add the drained spaghetti, Parmesan, parsley and roasted tomatoes to the pan.
Give everything a good toss.
Drizzle with a squeeze of lemon juice and another lug of oliveoil.
Season with a generous pinch of salt and pepper.
Serve the Simple Wholewheat Spaghetti with Prawns and Tomatoes[/b] immediately.