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?!
Oh my heavens, that looks divine… I’m getting an apartment later this year, and I’ve been trying to come up with nice meal ideas to add to my repertoire. This looks like an excellent candidate! Thank you, dear! <3 xx
Author
It’s super easy to make and really tasty – I hope you have fun making it! 🙂
This looks and sounds delicious! I suck at cooking but this looks so easy to follow, will definitely be trying it out xx
FATIMAH • ROSEYGOLDBOX
http://www.roseygoldbox.blogspot.co.uk
Author
I’m a real beginner at cooking but this recipe was super easy to follow! Good luck making it 😀
Yumm! I love prawns in pasta, so delicious! xx
Author
So yummy, right?! 🙂
This looks so yummy! Literally all my favourite things in a pasta dish! Going to try this for sure xxx
Author
It’s super easy to make – have fun!! 🙂
This looks so delicious! Thanks for sharing the recipe.
Gemma x
http://www.jacquardflower.uk
Author
It was really tasty – hope you get to make it!
I’ve eaten a lot of pasta in my life but I’ve never tried creamy ones like this before or one with prawns actually, this looks bloody amazing!
Julia // The Sunday Mode
Author
Pasta is the food of gods, right?! It’s so tasty with a lovely garlic kick – I’d definitely recommend!
This looks so delicious! I would love to make this for dinner one night! Thanks for the recipe.
Gemma x
http://www.jacquardflower.uk
Can I re heat this please
Author
Hi Naomi – yes this can be reheated but you just need to make sure that any leftovers are put in the fridge within 2 hours of cooking and reheat and eat within three days after the first time it was prepared. I’ve not tried reheating this style of pasta before – but give it a go! 🙂
Amazing can’t wait to do this 😋😋 love love love pasta!! Is it possible to use quark instead of fromage? X
Author
It’s a really good recipe – I hope you enjoy it!! I haven’t tried Quark with this recipe personally, but it’s definitely worth a try. I imagine it would work really well with something like Philidelphia and a little bit of water from the pasta also! x