⏰ Prep 25 minutes
👶🏻 Suitable for 6+, prawns should be cut in half
🌱 Pescatarian • Vegan option
❄️ Not suitable for freezing
Creamy, comforting and healthy prawns pasta coated with a delicate courgette sauce, so so delicious! If you don’t like prawns or you’re looking for something vegan, you can easily substitute them with cherry tomatoes or leave them out (this courgettes sauce is delicious even on his own!), the result will be amazing, I’m promise you!
1 large or 2 small courgettes (approximately 350g)
1 big tbsp cream cheese or dairy free cream cheese (I used DF cream cheese)
150g of king prawns (I used ready cooked, but you can use raw too), or cherry tomatoes for the vegan version
2 garlic cloves
Salt & pepper to taste
Cook the pasta according to the instructions on the pack.
Heat the olive oil in a medium pan, add one garlic, finely chopped, and gently cook until golden.
Add the chopped or sliced courgettes and cook for another 10 minutes until the courgettes are soft.
Place the cream cheese in a food processor, add the cooked courgettes, season with salt and pepper and pulse until smooth and creamy.
Using the same pan, heat a little olive oil with a finely chopped garlic, gently cook until golden then add the prawn (or cherry tomatoes cut in quarters) and cook for a few minutes (if you’re using raw prawns cook them until pink all the way through) season with salt and pepper if desired.
Drain the pasta, reserving a little of water.
Coat your cooked pasta with the courgette sauce, stir in the prawns (or cherry tomatoes) add a dash of the pasta water if needed and give everything a good stir.
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