Kale Chilli Prawn Linguine

PREP: 5 minute
COOK: 20 minute
Skill Level: Easy

Nutrition Info (Per Serving)

349kcal Energy
44g Carbohydrate
18g Protein
11g (of which Sugar)
8.4g Fat
8.4g Fibre
1.4g (of which Saturated Fat)
1.3g Salt


200g linguine

1 tbsp olive oil

2 leeks, cleaned and sliced

3 cloves garlic, sliced

250g cooked cold water prawns

1 tsp smoked paprika

1 red chilli, deseeded and finely chopped

1 tsp dried oregano

6 tomatoes, chopped roughly

2 tbsp sun dried tomato paste

75ml water

200g bag of cavolo nero


  1. Cook the linguine as per pack instructions.
  2. Add the olive oil & leeks to a large frying pan and heat to a medium heat. Fry for approx 5-6 minutes until soft and browning.
  3. Add in the garlic and stir for another minute, then add the spices, prawns and cook over a high heat, stirring frequently, for 1 minute.
  4. Now add the chopped tomatoes, sun dried tomato paste and the water, stir and simmer (covered) for 5 minutes.
  5. Transfer the cavolo nero to the sauce and simmer for a further 2-3 minutes until wilted.
  6. Season to taste and add in the pasta. Stir to combine.

Cooking Tips

You can swap the prawns for chicken or crispy tofu for a vegan version of this delicious meal.

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