Week 18 of 52 Weeks of Food

Pasta time, again! This was such an easy dish, that it almost felt like a cheat. Prawns and corn cook pretty fast, and the sauce didn’t take much time either. A handy recipe to have on hand when you don’t want to spend much time in the kitchen.

I mixed and matched different recipes, and everything fell into place in the kitchen.

I will say though, that next time I make this, I will add some more spices and veggies.

Ingredients:

Penne (or pasta of your choice) – 200 grams (I used ‘healthy’ quinoa pasta that tastes pretty great)

Prawn – 250 grams

Corn – 1 cup of boiled kernels

Garlic – 3-4 cloves, minced

Coconut milk – 250 ml

Salt – To taste

Pepper – To taste

Paprika – 1/2 tsp OR green chillies – 2, cut into 2 large pieces each

 

Preparation:

Boil the pasta and keep aside.

For the sauce, saute the minced garlic till fragrant.

Add green chillies and saute for a minute.

Add the coconut milk and bring to a boil.

Add the prawns.

When the prawns are half done, add the corn.

Season with salt and pepper.

Add paprika (if you haven’t added the chillies, or if you want more heat).

Cook till the prawns are done.

Add the pasta.

This pasta sauce has a thinnish consistency, but the pasta absorbs some of the sauce, making it quite delicious.

The flavour is mild (depending on the amount of heat you decide to add), but the crunch of corn and the juiciness of the prawns make it a yummy meal.

Serve with garlic bread and a fresh salad.

🙂

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