
This quick and easy meal is a great option for a tasty mid-week family supper, on the table in around 20 minutes!
Ingredients
150g Godminster Vintage Organic Cheddar
250g Seggiano organic pasta
300g King prawns
100ml vegetable stock
60ml crème fraiche
2 courgettes
1 lemon
Bunch of parsley
Method
- Top & tail the courgettes, slice in half lengthways and then chop into pieces roughly 1cm wide
- Zest the lemon
- Roughly chop the parsley
- Meanwhile, cook the pasta in boiling water for 8-9 minutes
- Heat a large frying pan and fry the courgette semi-circles for 4-5 minutes until then start to brown
- Reduce the heat in the pan and stir in the stock, crème fraiche and roughly half the parsley
- Bring to the boil and simmer for another 4 minutes
- Add the prawns and cook for 5 minutes until they are cooked through – they should look pink now, and opaque in the middle
- Grate the Godminster and stir into the sauce
- Add the drained cooked pasta to the saucepan and mix together. Squeeze some lemon juice into the mix, to taste, and season with salt and pepper
- Mix the remaining parsley with the lemon zest in another bowl
- Serve the pasta in bowls and sprinkle with the lemon and parsley
- Serve immediately