Recipe: Mouth Watering Creamy (But Healthy!) Prawn Linguine

INGREDIENTS

• 300 g green prawn meat

• 300g dry linguine

• 4 shallots, finely chopped

• 1/2 cup cashews - ground into a paste

• 2 cloves garlic, ground in a mortar and pestle (or use garlic infused olive oil for FODMAP free)

• 1/2 cup light coconut cream

• 1/3 cup sun-dried tomato strips

• 1/3 cup stock cube in 0.5 cup of water

• 1/3 cup (or more) tomato paste

• 400g baby spinach

• Parmesan

• Fresh flat leaf parsley - for garnishing

METHOD

1. Cook prawns in a frypan with a little olive oil, 3 minutes per side and then put aside

2. Boil your water and proceed to cook the pasta (9 minutes - Al dente). Drain when ready.

3. Heat some olive oil over medium heat and then add the garlic and shallots. Cook for 1-2 mins until slightly browned

4. Add in the ground cashews, coconut cream, tomato paste and stock and mix together for about a minute. Lastly add in the baby spinach and wilt in for a couple minutes more.

5. Add the drained pasta, prawns, sun-dried tomatoes and sauce mix to the one large pot over medium heat and mix all ingredients together with some tongs

6. Serve topped/garnished with freshly cut parsley and a generous handful of parmesan