Spicy Tomato & Prawn Fettuccine

Here’s one for the gluten-free. I opted for brown rice fettuccine in this recipe and it was definitely a great choice. It’s a nutritious alternative to ‘regular’ wheat pasta. The brown rice pasta contains about the same amount of calories and nutrients as whole wheat pasta and is therefore a good whole grain option.

 

 

Ingredients (serves 2)

  • 250g Brown Rice Fettuccine
  • 1 tsp Sea Salt
  • 1 tbsp Coconut Oil
  • 1 tsp Dried Basil
  • 1 tsp Powdered Cayenne Pepper
  • 1 tsp Black Pepper
  • 1/4 small Onion (finely chopped)
  • 1 clove Garlic (crushed)
  • 400g Crushed Tomatoes
  • 1 tbsp Tomato Paste
  • 175g King Prawn

 

Method

  1. Rapidly boil a large pot of salted water then add the pasta.
  2. Cook pasta for approximately 10 minutes, or until tender.
  3. While the pasta is cooking, melt coconut oil in a pan over a medium heat, then add the basil. Stir for approximately 30 seconds then add cayenne, black pepper, onion and garlic. Stir to combine them well.
  4. Add the crushed tomato and tomato paste then stir to combine them well
  5. Drain the cooked pasta and add some of the tomato mixture to coat the pasta.
  6. Add the prawn to the remaining tomato mixture and cook for approximately 10 minutes.
  7. Remove from heat and serve with the pasta.

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