Creamy crab & pea pasta
Ingredients
- Step 1 400g spaghetti
- Step 2 200g fresh or frozen peas
- Step 3 300g fresh crabmeat
- Step 4 5 tbsp reduced-fat crème fraîche
- Step 5 1 red chilli , deseeded and chopped
- Step 6 handful parsley leaves, chopped
- Step 7 zest 1 lemon, juice ½ lemon
Calories: 512
Carbohydrate: 81 g
Protein: 31 g
Fat: 10 g
Cook time: 15 minutes
Prep time: 5 minutes
Total time: 20 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
British
Josh Eagleton
10-30 minute
4 serving
600 kcal or less
Crab
Crab and chilli pastum
Fruits de mer
Good Food
Main
Pasta dish
Pasta sauce
Quick
Seafood
Spaghetti
summer
Directions
- Step 1 Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
- Step 2 Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.