The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Posh prawn & beet pasta with horseradish dressing
Pssst – pep up your palate with our secret ingredient... horseradish! Here it combines with Greek-style yogurt and dill to dress up a posh prawn and penne pasta dish. That tingly heat is a real hero when teamed with earthy beetroot and spinach – a zip of lemon seals the deal.
SWK: Source of fibre
SWK: High protein
Plants 4
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Serving size
Ingredients
- 80g baby spinach
- 250g pre-cooked beetroot
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 200g prawns (Crustaceans)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lemon
- 1 onion
- 2 garlic clove
- 1 handful of fresh dill
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
Nutritional Information
Calories: 574
Protein: 40g
Carbs: 94g
Fat: 4.2g
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 4 garlic clove
- 2 onion
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 2 x of fresh dill
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g baby spinach
- 400g prawns (Crustaceans)
- 1 unwaxed lemon
- 500g pre-cooked beetroot
Nutritional Information
Calories: 567
Protein: 40g
Carbs: 92g
Fat: 4.2g
Posh prawn & beet pasta with horseradish dressing
Pssst – pep up your palate with our secret ingredient... horseradish! Here it combines with Greek-style yogurt and dill to dress up a posh prawn and penne pasta dish. That tingly heat is a real hero when teamed with earthy beetroot and spinach – a zip of lemon seals the deal.
Cook time:
25 mins
Cuisine:
Italian
Food group:
Shellfish
Allergens: Wheat, Milk, Crustaceans, Celery
Cooking Instructions
Before you start
- 1x saucepan
- 1x non-stick frying pan
Set the pasta simmering
- Cook the pasta in boiling water for 8-9 mins, then drain.
Sauté the veg
- Meanwhile, peel the onions and cut each into 6 wedges. Peel and finely chop the garlic.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions for 5-7 mins, then add the garlic and cook for 2 mins.
Mix the horseradish dressing
- At the same time, finely chop the dill.
- In a small bowl, stir the dill and horseradish into the yogurt.
Add the prawns
- Tip the prawns and spinach into the frying pan. Crumble in the stock, pour in 150ml water (250ml for 4 portions) and
- simmer for 5-6 mins, until the stock reduces slightly and the prawns are pink.
Finish & serve
- Drain the beetroot and cut it into wedges. Halve the lemon and cut 1 half into wedges, then squeeze the juice (to taste) from the remaining half into the frying pan.
- Stir three-quarters of the yogurt into the pan, then scatter the beetroot over the pasta and dollop on the remaining yogurt.