RECIPES > FAMILY MEALS
BECKY EXCELL’S CREAMY PESTO PASTA WITH PRAWNS
We’re loving Becky Excell’s super easy gluten-free recipes, and this one’s on the table in 20 minutes. No wonder it’s our current mid-week fave.
By Becky Excell
Ingredients
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170g gluten-free dried fusilli, penne or spaghetti
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3 tbsp garlic-infused oil (or 2 tbsp if using prawns)
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250g cooked prawns or skinless chicken breast fillets, thinly sliced
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1 tbsp gluten-free cornflour, plus 1 tbsp mixed with 2 tbsp water, to finish
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200g mushrooms, chopped into 5mm pieces
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200ml (generous ¾ cup) gluten-free vegetable stock
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150g (²/₃ cup) cream cheese
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Handful of rocket
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2 tbsp grated parmesan
Method
STEP 1
Cook your pasta according to the packet instructions, then drain and set aside. If using chicken, add 1 tbsp of the garlic-infused oil to a large frying pan and place over a medium heat.
STEP 2
Once hot, add the chicken if using, followed by the tbsp of cornflour, and mix so that the chicken is well coated. Fry until lightly golden on all sides, then remove from the pan and transfer to a plate.
STEP 3
Add the remaining garlic-infused oil to the pan, then add the mushrooms and fry until slightly golden. Add the pesto and stir well, then add the stock. Bring to the boil and simmer for 5–10 minutes.
STEP 4
Turn the heat down to low and add the cream cheese. Stir until fully melted, then add the cooked chicken or cooked prawns and the cornflour and water mixture, and simmer until the sauce is lovely and thick.
STEP 5
Lastly, add the cooked pasta and mix until well coated, then top with the rocket and parmesan and serve.
Tips
Use a simple supermarket pesto as it’s actually much cheaper than making your own – pine nuts and cheeses like parmesan are surprisingly expensive. To cut costs further or a vegetarian option, feel free to swap the prawns and chicken for cherry tomatoes, frying until a little broken down.
About the author
Becky Excell is a bestselling author, gluten-free food writer and Coeliac UK ambassador with a following of over one million on her social media channels. Gluten free for more than 10 years, she’s written recipes for numerous magazines and online publications, and is a familiar face on UK TV and at major foodie events.
Becky’s mission is to develop recipes that reunite her and her followers with the foods they can no longer eat.
Recipe from Quick + Easy Gluten Free by Becky Excell (Quadrille, $39.99). Photography: Hannah Hughes.
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