Creamy pasta that's healthy and delicious at the same time!
This pasta sauce has that delicious creamy pasta sauce vibe but without the cream, and if you use a gluten free pasta, you’ve got yourself a delicious gluten and dairy free meal that tastes way more indulgent than it actually is.
This one doesn't follow the traditional ingredients followed by directions format, so just read it through first to make sure you don't miss anything.
Place around 20 vine-ripened cherry tomatoes in an over tray with some olive oil, salt and pepper and cook on 180 degrees Celsius for around 20 mins or until they’ve softened and skin has started to split.
1 tsp paprika
2 large cloves of crushed garlic
Around 4-5 peeled and deveined raw prawns per person
Mix the ingredients together in a bowl and place in the fridge while you prepare everything else.
1 tsp garlic powder
1 tsp paprika
¼ cup hemp seeds
¼ cup cashews
10-15 of the roasted tomatoes
Splash of apple cider vinegar
¼ cup of olive oil
Himalayan salt and pepper to taste
Approx. ¼ cup of water if needed
Blend everything in a blender until smooth and add water if you need some to get a sauce like consistency.
Cook the pasta of your choice and while that’s boiling, fry the prawns in a pan with the marinade, being careful not to overcook or burn the garlic.
Drain the pasta and pour the sauce over it immediately. Stir through a couple of handfuls of rocket and let them wilt from the heat of the pasta. Top with the prawns including any flavoured oil from the pan, the remaining roasted tomatoes and some crumbled feta.