Thursday, 23 April 2015

GF Avocado Spaghetti with King Prawns

This is simple, elegant and delicious...
It is a wholesome and healthy everyday meal that couldnt be simpler to prepare.
The avocado sauce is creamy and zingy and packed full of flavour. Perfect for a spring supper.

(Serves 2)
160g king prawns, cooked and peeled
180g gluten free spaghetti
1/4 cup basil leaves, plus extra for garnish
1 avocado, peeled, deseeded & chopped
1 level tbsp ricotta
1 tbsp sunflower oil
2 limes
1 tbsp grated parmesan, to serve (optional)
Salt & pepper

Bring a pan of water to the boil. Add the spaghetti, reduce to a simmer and cook per packet instructions; for about 10 minutes. Drain the pasta and reserve a little of the cooking water. Return the pasta to the pan and set aside.  
Place the basil, avocado, ricotta, juice of one lime, sunflower oil and seasoning in a food processor then whizz until smooth. Add a little of the pasta cooking water to loosen the sauce, if needed.
Scrape the sauce into the pasta pan and mix until all the pasta is coated. If this is difficult, add a bit more of the cooking water. Toss in the prawns then divide between two bowls.
Serve with the parmesan, extra basil leaves and half a lime each.

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