|100 g g|| Fusilli Pasta
|7 g g||Olive Oil Olive Oil|
|1 cloves clove||Garlic Garlic|
|1 large large||Courgette Courgette|
|400 g g||Cherry Tomatoes Cherry Tomatoes|
|1 handfuls handful|| Basil Leaves
(plus extra to garnish)
|4 tbsp tbsp|| Cream Cheese (Filadelfia style)
Cream Cheese (Filadelfia style)|
|Black Pepper Black Pepper|
Creamy Prawn & Courgette Pasta
Cook the fusilli in a pan of boiling water with a pinch of salt, if using for 10-12 minutes or according to packet instructions.
Peel the garlic and use a garlic crusher or grate on the fine side of a box grater. Trim the courgette and using a small sharp knife cut into small dice.
Heat a large non-stick frying pan or wok over a medium heat. Add the oil and swirl it up the sides. Tip in the garlic and stir-fry for 10 seconds, being careful not to let it brown too much. Tip in the courgettes and season with a little salt, if using and plenty of freshly ground black pepper. Cook for another 6-8 minutes until the courgettes are completely tender and just starting to caramelise, stirring regularly with a wooden spoon.
Scatter the prawns into the pan and toss until evenly coated, then cook for a minute or two until they turn pink. Add the cherry tomatoes and tear in the basil and continue to toss until evenly combined and everything has just warmed through but the tomatoes are still holding their shape. Remove from the heat.
Drain the pasta and return to the pan, then gently fold in the light cream cheese followed by the prawn and courgette mixture. Divide among wide rimmed bowls and garnish with a few extra torn basil leaves to serve.
Once everything is prepared the ingredients can be kept covered individually on the bottom shelf of the fridge until you are ready to cook but the freshness and vibrancy of colour will be lost if you cook it in advance.