As part of my goals for 2018, I said how I would love to cook more this year, as opposed to just being able to bake novelty cupcakes and sponge cakes (but you can totally live off cakes, right?!).
Although I shouldn’t be too harsh on myself. I’ve made leek mac n’ cheese with a twist, and a winter potato and leek soup, but I want to try cooking things with more substance; something that I can cook time and time again.
I really enjoy eating out at restaurants and trying new dishes, sampling speciality dishes on city breaks like cheesy onion rings in Prague and the home comforts Mum cooks of course, like chicken roast dinners with all the trimmings and big bowls of warm stew with dumplings.
I love pasta. It’s one of my favourite meals: spaghetti Bolognese, baked meatball pasta at ASK and tuna pasta salads. So with this in mind, I found a recipe in Slimming World’s cook book for a creamy mushroom and prawn pasta – and it’s syn free for those following the diet!
The recipe was really simple and quick to follow and went from pan to plate in around 15-20 minutes. The ingredients are simple – we had the majority of the ingredients at home already – and it was really hearty and filling. I think with “diet” meals, they have a reputation for being bland and tasteless. But this pasta dish is light and packed with flavour and will be perfect for the warmer evenings to eat al fresco.
It would keep well in the fridge for lunches at work too, and you could even mix it up by adding some chargrilled chicken or fried halloumi chunks to the mix.
- 350g chopped mushrooms
- 2 crushed garlic cloves
- 225g thawed king prawns
- 150g fat-free natural fromage frais
- Dried pasta shapes
- Salt and pepper
- Spray a large non-stick frying pan with a low-calorie cooking spray.
- Add the chopped mushrooms and crushed garlic cloves and book over a high heat for 3-4 minutes (until soft).
- Season with salt and pepper to taste.
- Stir in the baby spinach leaves and add the thawed king prawns, and cook until the spinach has wilted and the prawns are cooked through.
- Turn the heat off and add 150g fat-free natural fromage frais and stir until smooth.
- Spoon the mixture over your favourite boiled pasta to serve.
- You'll need a large frying pan and plates/bowls to serve.
So as you can see, this creamy mushroom and prawn pasta is super easy to prep, make and eat! Mum picked up these delicious red onion & fontal cheese mini flatbreads from Sainsburys to go with it – because who can eat pasta without garlic bread?!