Pasta with endive, parsley and prawns

Pasta met witloof en peterselie 8
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Looking for an original pasta recipe? Then try this tasty pasta with endive, parsley oil and prawns. Endive is a popular vegetable in European cuisine and is often used in salads and stews.

Fact: Endive is said to have its origins in Belgium, where it was accidentally discovered in the 19th century. The story goes that a farmer forgot endive roots in the cellar, after which the leaves started to grow and turned white…

Pasta met witloof en peterselie 4
Pasta with endive, parsley and prawns 6
Pasta with endive, parsley and prawns
Pasta met witloof, peterselie en gamba
Endive is a vegetable that is at its best in autumn and winter. So I made this surprisingly tasty pasta.
5 van 1 stem
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pasta and Cereals
Cuisine Own recipe
Servings 4 persons
Calories 513 kcal


  • deep pan with lid
  • frying pan
  • cooking pot
  • cutter / mixer


  • 6 heads endive
  • 16 prawn
  • 20 gr parsley
  • 2 tbl spoon chives
  • 5 tbl spoon olive oil
  • 30 gr butter
  • 250 gr pasta
  • 1 tbl spoon olive oil for the cooking water
  • salt and pepper


Braise the endive:

  • Sounds more difficult than it is… Put 10 g of butter in the deep pan. Cut 2 endive heads in half lengthwise. Place them cut side down in the pan with butter and fry for 4 minutes over medium heat. Season with salt and pepper. Now add +/- 125 ml of water. Place the lid on the pan and simmer over low heat for 10 minutes. Remove the lid and let the water evaporate while continuing to simmer slightly. When the water is gone, add an extra 5 g of butter. After 1 minute, remove the pan from the heat and the endive is ready.
  • Cut the other endive heads lengthwise into strings and fry them in a pan in the same way as described above.
    Rinse the prawns under cold water. Peel them but leave the tail on. Fry them in 1 tbsp olive oil and season with salt and pepper.
  • Place a pot of water on the stove with 1 tablespoon of olive oil and a pinch of salt. When the water boils, cook the pasta according to the instructions on the package. I used Bucatini pasta . This is a thick spaghetti and absorbs the flavor of the parsley very well. But you choose the pasta you prefer.
  • Put the parsley together with the chives and 4 tbsp olive oil in a cutter together with salt and pepper. Mix until you get a fine herbal oil.
  • When the pasta is done, pass it through a sieve and mix with the parsley oil. Divide the fried chicory strings on the four plates. On top of that the pasta together with half of a chicory stalk. I provided 4 prawns per plate. Add some parmesan cheese if desired and enjoy…


Looking for an original pasta recipe? Then try this tasty pasta with chicory, parsley oil and prawns. This dish combines the slight bitterness of chicory with the salty taste of prawns, combined with the intense parsley oil. It is a dish that will definitely tantalize your taste buds.
Pasta dishes are often known as comfort food, which is perfect for the fall and winter months when we often crave hearty and satisfying meals. Moreover, chicory is at its best, so a combination of both was obvious to me.
It is sure to impress your guests on a special occasion or when you just fancy something special. Feel free to adapt the recipe to your own taste and enjoy the delicious results.


Calories: 513kcalCarbohydrates: 51gProtein: 20gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 117mgSodium: 510mgPotassium: 432mgFiber: 5gSugar: 2gVitamin A: 841IUVitamin C: 10mgCalcium: 82mgIron: 2mg
Keyword pasta recipe, pasta dish, bucatini pasta, pasta with endive, spaghetti with endive, easy pasta recipe, chicory
Tried this recipe?Let us know how it was!

Do you also like to eat chicory? Then here is a recipe that you can prepare during the holidays:

Witloofslaatje met rivierkreeftjes en granaatappel 1.3
Endive salad with crayfish

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!


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