Friday, 10 April 2015


Total 66 smartpoints 
11 smartpoints per serve - serving 6

500g prawn meat (4sp)
600g cherry tomatoes, halved (0sp)
1 onion, finely diced (0sp)
2 tsp minced garlic (0sp)
1 tsp sambal oelek (0sp)
Olive oil spray (1sp)
375g pasta (36sp) 
125ml light thickened cream (12sp)
1 heaped tbsp basil, finely chopped (0sp) 
Salt and pepper, to taste (0sp)
1 Avocado, diced (9sp)
25g Parmesan, grated (4sp)

Over medium heat, lightly spray a large non stick frypan with olive oil. Put the cherry tomatoes, onion, sambal oelek, garlic and olive oil in pan and cook over until soft. 

Meanwhile, add the pasta to a large pan of boiling salted water and cook until al dente.

Add the prawns to the sauce and stir in the cream and chopped basil. Cook until prawns are cooked through.  

Drain the pasta and toss with the pasta sauce. Add parmesan, avocado and season with salt and pepper to taste.

Divide between warm plates, Serve immediately.

Notes: I use defrosted frozen prawn meat and cut them in half so you get more prawns in each mouthful. I use Gourmet Garden brand fresh basil in a tube for convenience. I use Vetta high fibre pasta, for that little extra fibre.

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