Courgette noodles with chilli passata prawns
Ready in 25 minutes | Serves 2 | DF | GF 4 medium courgettes 2 Tbsp olive oil 1 clove garlic, finely diced 1 red chilli, deseeded and finely sliced, plus extra for serving (optional) 1 small red onion, sliced 300-400g fresh or defrosted prawns 1½ cups homemade passata (see recipe on page 87) Grated parmesan (omit if eating dairy free)
1 Cut courgettes into very long, fine strips using a peeler and then a knife or use a noodle-making tool to shape them into strands. 2 Cook courgette noodles in boiling salted water for 4-6 minutes or until tender. Drain well. 3 Meanwhile, heat the olive oil and sauté the garlic, chilli, red onion and prawns until prawns start to turn pink. 4 Add passata and simmer for 2-3 minutes to heat through. 5 Serve tomato chilli prawns with the courgette noodles. Sprinkle with parmesan and extra chilli if desired.