Tuesday, August 2, 2011
Spaghetti with Prawns in a Creamy White Wine Sauce with Skinny Loves Garlic Bread
This recipe is so delicious and and all of the ingredients can be substituted for whatever is in your fridge on the day. The prawns can be swapped for chicken, turkey or smoked salmon. I have used courgettes and mange tout here as they are in season and bursting with flavour at this time of year but even frozen peas from the freezer will work perfectly. I like to use Bunalun Organic Wholegrain Spaghetti, its priced very reasonably and is great quality. Wholegrain spaghetti (9gm) has 3 times as much fibre content as white spaghetti(3gm), thus leaving you feeling fuller for longer, and great for your digestion.I favour Knorr reduced salt stock cubes with no added MSG, keeping the sodium content down. If you want to be tee total you can leave the white wine out, but a little drop never hurt anybody!
200g Wholegrain Spaghetti
3 Spring Onions
Handful of Mangetout
300ml Chicken/Fish Stock
Half Glass White Wine
1 Tbsp Creme Fraiche
2 Tbsp Extra / Light Philadelphia
1 Tsp Fresh or Dried Mixed Herbs
3 Cloves of Garlic
Salt & Pepper to season
Skinny Loves Garlic Bread
1 Wholemeal Pitta Bread
1 Tbsp Low-fat Spread
2 Cloves of Garlic
Chopped Fresh Parsley
1. Start by preparing all of the vegetables. Finely dice the garlic and slice the spring onions. Slice the courgette into thin strips. No need to chop or slice the mange tout, can leave as is.
2. Fill a saucepan 3/4 full with water, add a tsp of salt and bring to boil. The wholegrain spaghetti takes a few minutes longer to cook than regular pasta so add the spaghetti once the water has come to the boil, takes appx 10-12 minutes to reach al dente.
3. Put a few drops of olive oil into a wok or frying pan on a medium heat, add the courgettes and spring onions first. Once softened add the garlic.
4. Gently sautee for 2-3 minutes before adding the white wine. Let the white wine reduce by at least half.
5. Pour in the stock and heat through. Then add the creme fraiche and philadelphia and stir until you have a creamy white sauce.
6. Stir in the prawns and mange tout and heat through.
7. Season with salt & pepper, ( very little salt will be needed due to the stock) and mixed herbs. If you like a kick to your food you could add some dried chilli flakes at this stage.
8. Drain the spaghetti and arrange on plates. Pour the white wine and prawn sauce over the pasta and enjoy!
This is so easy and tasty you'll be making these to go with everything, great for mopping up sauces!
1. Preheat the oven to 180, Gas mark 5.
2. Mix together the finely diced garlic, butter and parsley in a bowl, best done with a fork.
3. Slice through the pitta bread, opening out and separating the two sides.
4. Spread the garlic butter over the two sides and cut into triangles.
5.Pop the triangles into the oven for 3-4 minutes until crisp. Keep an eye on these as they can burn very quickly.