FUSILLI WITH PEAS AND PROSCIUTTO

{ A COMFORT MEAL MADE IN UNDER 30 MINUTES }

{ INGREDIENTS }

150g gluten-free fusilli pasta

12 slices prosciutto

1 cup good quality soya cream (or “cream” alternative)

1 cup freshly podded peas

1 tablespoon olive oil

1 small onion, roughly chopped

1/4 teaspoon sweet paprika

1/4 teaspoon chilli

freshly ground black pepper

sea salt

2 large handfuls fresh flat-leaf parsley, leaves picked and chopped

{ METHOD }

Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook until tender but still firm to the bite, stirring occasionally, around 10 minutes. Drain and set aside.

Heat a saucepan and add the canola oil. Throw in the chopped onion and fry gently for 2-3 minutes. Stir in drained pasta and peas and fry tossing for around 3-4 minutes. Add soya cream and continue tossing for another 3-5 minutes. Season to taste with sea salt, back pepper, chilli and sweet paprika. Stir in prosciutto, sprinkle with the chopped flat-leaf parsley and serve.

Prep time: 5 MINUTES
Cook time: 25 MINUTES
Total time: 30 MINUTES
+ 2 +

More Recipes in this Category

Categories: MAINS.