Penne with prawns, tomato and crème fraîche

1. 1

   Cook the penne for 8 minutes in boiling salted water, strain and toss in olive oil.

2. 2

   Preheat the olive oil in a pan and add the mirapois of onions, celery, garlic and carrot and cook until soft.

3. 3

   Add the flour and stir into the vegetables.

4. 4

   Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce.

5. 5

   Pass the liquid through a sieve and return to the pan.

6. 6

   Add the cooked prawns and bring back to the boil and add the crème fraîche.

7. 7

   Add the cook penne and then stir in half the parmesan and some torn basil leaves.

8. 8

   Serve with a sprinkle of parmesan and some more basil.

1 serving ≈ 288 g

Nutrition values are estimates. - means data is unavailable.