Philly Spaghetti Marinara
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| Prep time 15 minutes Cook time: 25 minutes Serves: 4 portions Rating:   |
Ingredients
- 400 ml vegetable stock
- 150 ml white wine
- 2 cloves garlic crushed
- 120 g Philadelphia Extra Light
- 1 tbsp capers chopped
- grated rind of 1 lemon
- 300 g frozen mixed seafood
- bunch flat leaf parsley chopped
- 300 g spaghetti
Instructions
| In a saucepan combine the stock, wine and garlic, bring to the boil and simmer for 10 mins until reduced by half. Add the Philly and whisk until smooth then stir in the capers and lemon rind and season. |
| Bring back to the simmer and add the seafood simmer for 5-8mins, ensure that the seafood is cooked through and piping hot to the centre. |
| In the mean time cook the spaghetti according to the pack instructions, once cooked drain and add to the seafood along with the parsley, stir through until everything is well combined and coated with sauce. Divide between 4 bowls and serve. |
Nutritional Information
Typical valuesPer Serving
Energy1603.8kJ / 383.0 kcal
Protein23.0g
Carbohydrate60.3g
of which Sugars4.4g
Fat4.4g
of which Saturated Fat2.1g
Fibre (Englyst)3.1g
Sodium*1.1g
*Equivalent as Salt2.7g
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