Creamy Prawn Pasta

If you ask me to choose between creamy or tomato pasta, I would 100% choose creamy. It is probably because I am a huge fan of seafood and a cream based sauce is the perfect companion!

This recipe uses milk instead of cream as a base, making it a healthier way to enjoy your own creamy sauce. Plus, not only do prawns contain a great amount of protein, peas are a great source too, and mushrooms are super healthy and extremely low in calories! This dish is a WIN-WIN if you're looking for something super tasty but also good for you. There is the added tastiness of cheese if you love a good cheesy taste, but with many of my recipes, you can be as versatile as you want and avoid the cheese altogether if it's not for you. Finally, I use wholewheat pasta to keep the carbs lower as wholewheat is much easier to digest so is less bloating.

TIP: I know some people aren't a fan of mushrooms so you can still easily enjoy this dish by removing them :)

INGREDIENTS:

• 1 cup semi skimmed milk

• 1 tbsp corn flour mixed in 2 tbsp water (double check the instructions on your packet)

• 300g chestnut mushrooms - sliced

• 75g frozen garden peas

• 300g large king prawns

• 250g wholewheat penne or fusilli pasta

• 3 gloves garlic - finely chopped

• 1 tsp salt

• 1 tsp dried mixed herbs

• 1 tsp coconut or rapeseed oil

• 50g grated parmesan cheese

METHOD:

1. Boil your pasta, drain and leave to one side.

2. In a pan, heat the oil then add in the garlic and sizzle for 30 secs. Pour in the prawns and cook these on low-medium heat until fully cooked through.

3. Once the prawns are almost cooked, add in the milk and cornflour mixture. Turn up the heat to bring the sauce to boil and keep stirring. Once the sauce begins to thicken slightly, lower the heat to bring it down to a simmer and cover.

4. Heat a separate frying pan and cook the mushrooms until they begin to form water and shrink. Once they are cooked, drain and add into the sauce along with the peas.

5. Sprinkle in the salt, dried mixed herbs and cheese if you are using. Mix thoroughly until the cheese has melted in fully then cover and allow to simmer for 10 minutes until everything is fully cooked and infused, stirring occasionally to avoid sticking.

6. Serve and enjoy (with an extra sprinkle of cheese if you wish!)