Recipe: Creamy Prawn Noodles
Here’s a quick mid-week supper dish. It takes about 10 minutes to prep and 10 minutes to cook so great for when you just want something super simple but healthy.
What you need:
- 7oz. (200g) frozen prawns
- 4 ½ oz. (125g) noodles (black rice, buckwheat)
- 1 tbsp. coconut oil
- 1 small onion, diced
- 1 tsp. oregano
- 2 garlic cloves, minced
- 10 cherry tomatoes, cut in quarters
- 2 tbsp. parsley, chopped
- ½ cup (125ml) oat cream
What you need to do:
Defrost the prawns, rinse and dry. Cook the pasta according to the instructions on the packaging.
Heat the coconut oil in a large frying pan and sauté the onion until soft. Add oregano and minced garlic, and fry for another 1-2 mins.
Add prawns and fry for about another minute, stirring constantly, season with salt and pepper.
Add the cherry tomatoes and parsley, mix and fry for another half a minute.
Pour in the cream and bring to a boil. Simmer everything for about 1 minute until the sauce thickens, season with freshly ground pepper and salt as needed.
Add strained pasta and heat everything together.