So here’s the thing, when me and my Mr go out and have mussles he goes for the spicy tomato sauce and I go for the creamy wine sauce. There’s no wine in this recipe mores the pitty, but I do love a creamy pasta sauce every so often. It’s worth making the effort to have what you want to eat. There’s nothing wrong with the tomato version of this recipe, but there are times when I favour a creamy sauce!
Ingredients for 1 serving
|460g||raw king prawns|
|116g||mushrooms, roughly chopped|
|1||garlic clove, crushed|
|23g||reduced fat sour cream|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Bring a pan of water to the boil and cook the spaghetti according to the manufacturers instructions.
- By the time the pasta is cooked, so will the sauce!
- Put a medium frying pan onto the heat, add the chopped mushrooms and a sprinkle of salt to release their natural juices.
- After a couple of minutes add the chopped onion, olive oil and garlic.
- Cook these for around 3-4 minutes until the onion and mushroom starts to colour.
- Add the spinach and wilt before adding the prawns.
- Pop the lid back on for a couple of minutes to cook the prawns. They’re cooked when they’re pink.
- Add the reduced fat sour cream and stir through the vegetables to create the sauce.
- When the spaghetti is cooked, add some cold water to the pan to stop it over cooking, drain it and add the spaghetti to the pan with the sauce and coat the sauce.
Get the lot on a plate and try and eat it slowly.
- For anyone following older BC plans, king prawns have been used instead of chicken.
- For this recipe, the dried pasta varieties I’ve used are Spaghetti and Linguine.