Chilli Crab Pasta
Recipe by Benecol Chef
10m Prep
10m Cook
0.8g per serving
Cool this completely and serve as a pasta salad or take to work in a lunch box.
Serves 4
Serving Info:
One serving contains 0.8g of your daily requirement of 1.5-2.4g of plant stanols
Ingredients:
- - 250g pasta shells or other shapes
- - 50g Benecol® Olive Spread
- - 6 spring onions, chopped
- - 110g mange tout
- - 1-2 red chilli, deseeded and diced
- - 2 cloves garlic, crushed
- - 2 tbsp coriander leaves, torn or roughly chopped
- - 150g sweetcorn, defrosted if frozen
- - Finely grated zest and juice 1 lime, plus wedges to serve
- - 2 x 170g cans white crab meat
Method:
- Bring a large pan of water to the boil, add the pasta and cook according to the packet instructions. Drain well and return to the pan.
- Melt the Benecol® Olive Spread in a pan add the spring onions, mange tout, chilli and garlic and stir fry for 2-3 minutes until softened. Toss in the remaining ingredients and heat through stirring gently. Add the mixture to the pasta, mix well and season with some black pepper. Serve with the lime wedges.
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Nutrition Information
Per serving (266.0g)
Plant Stanol intake (g)
0.8
Energy (kJ/kcal)
1465/350
Protein (g)
25.4
Carbohydrate (g)
43.4
of which sugars (g)
3.5
Fat (g)
9.7
of which saturates (g)
1.6*
of which mono-unsaturates (g)
4.3*
of which poly-unsaturates (g)
1.9*
Salt (g)
1.3
Fibre (g)
2.0*
* Indicates estimated value in nutritional table