Win everyone over with this nutritious and flavourful one-dish family lunch. By Estelle Low
Instead of the boring ol’ macaroni and cheese, why not try your hand making this wholesome and healthy baked prawn macaroni for dinner? It’s a lot more nutritious and will be the perfect dish to entice kiddo (and his finicky tastebuds!) to try something new.
Created by Chef Irene Jansen, founder of Culinary Adventures, this flavourful dish is surprisingly quick and easy to put together. “Tangy tomatoes lighten this cheesy pasta dish and make it more fun to eat!”
Recipe: Baked Prawn Macaroni (serves 2)
Cook time: 25 minutes | Total time: 35 minutes (plus time for thawing)
1 tbsp olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 garlic, sliced
10 frozen prawns, thawed overnight in fridge and deveined
2 cups cooked macaroni
3 fresh tomatoes, pureed
20g fresh coriander leaves, chopped
1 tsp pepper
1 cup shredded cheddar cheese
1. In large pan, heat olive oil over medium-high. Saute onion and garlic for ﬁve minutes, then add prawns to cook. Once prawns turn light pink, reduce heat. Add cooked macaroni and stir well. Add tomato puree, chopped coriander leaves and pepper. Mix well.
2. Transfer pasta to baking dish and sprinkle with cheese. Drizzle little olive oil (optional) and bake at 200 deg C for 15 minutes, or until cheese melts and turns golden brown. Serve immediately.
Nutrition score per serving
589 calories, 25.7g fat (12.2g saturated), 45.8g carbs, 43.6g protein, 5.7g ﬁbre, 660mg sodium, 142mg cholesterol
Chef Irene Jansen is the founder of Culinary Adventures, which conducts cooking workshops, parties and demos, as well as does consultancy for culinary-themed projects.