Photo of Chilli crab pasta by WW

Chilli crab pasta

Points® value
Total Time
20 min
10 min
10 min
All you need for a restaurant-worthy pasta dish that’s ready in 20 minutes is a handful of good-quality ingredients and a clever hack using fresh lasagne sheets.


Calorie controlled cooking spray

4 spray(s)

White crab meat, ready to eat

300 g


1 clove(s), finely sliced

Cherry Tomatoes

250 g, halved

Chicken stock cube(s)

½ cube(s), 150ml

Medium fat soft cheese

100 g


100 g

Lasagne sheets, fresh

240 g, 4 x 60g sheets

Chilli, green or red

1 individual


½ zest(s) of 1, grated

Ricotta Cheese

100 g

Chives, Fresh

½ tablespoon(s)


  1. Mist a large nonstick frying pan with cooking spray and fry the garlic over a medium heat for 1 minute. Add the tomatoes and cook for a further 3-4 minutes, adding a little of the stock every minute or so. Once the tomatoes have started to break down slightly, add the soft cheese and any remaining stock. Stir to melt the cheese and create a smooth sauce. Add the spinach, cover the pan and leave to wilt. Once wilted, season to taste and keep warm.
  2. Put the lasagne sheets in a large baking dish and then cover with boiling water from the kettle and leave for 2 minutes. Meanwhile, combine the crab, chilli, lemon zest and ricotta.
  3. When you’re ready to serve, remove a sheet of lasagne from the water to a chopping board, and cut it into three strips. Place one strip in a warmed pasta bowl and add a large tablespoonful of the crab mixture at one end, folding the pasta in a ribbon around it. Repeat with the other two pieces of pasta and two more tablespoons of crab. Spoon over a quarter of the tomato spinach sauce and scatter with chives and the extra chilli. Repeat with the remaining ingredients then serve.