Prawns & Fusilli

Prawns & Fusilli

Prawns & Fusilli

I like pasta a lot, and fusilli are my favourite. The word fusilli comes from fuso, as they are traditionally spun by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.

Prawns & Fusilli

  • 2 cups of Fusilli

  • 100g king prawns

  • 1 tablespoon Jumbo chicken stock

  • 284 ml double cream

  • 3 tablespoon coconut oil

  • 1 tablespoon butter

  • 50g red cabbage

  • 50g cheddar cheese (diced in cubes)

  • 1 onion

  • 1 teaspoon Cameroonian pepper

  • 1 tablespoon sunflower seeds

  • 1 tablespoon pumpkin seeds

 

Directions

  1. Boil fusilli in water with 1 tablespoon of coconut oil , until tender(depending on how you like your pasta)

  2. Heat a pan or wok.

  3. Add 2 tablespoon of coconut oil.

  4. Add sliced onions and red cabbage,cheese,jumbo chicken stock and pepper.

  5. Stir and add in prawns and double cream.

  6. Allow to simmer for a little bit and add in the fusilli.

  7. Add in 1 tablespoon of butter.

  8. Turn off the heat and allow to cool.

  9. Sprinkle in sunflower seeds and pumpkin seeds .

Enjoy.

 

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