Do you love pasta but tend to steer clear due to gluten intolerances or low carb diet? This recipe is low carb and gluten free, packed full of nutrients and simply delicious! If you're following a Keto or Paleo diet, you can swap out the chickpea fettuccini for zucchini noodles instead.
Ingredients
400g of Chickpea Fettuccine (You can buy from Woolworths)
4 garlic cloves, chopped
1 tin of anchovy fillets, chopped
1 bunch of parsley, chopped
1 tablespoon of chilli flakes
1 punnet of grape tomatoes
1 tablespoon of tomato paste
25 tiger prawns, peeled with tails on
A handful of prawn heads
1/2 of dry white wine
1 knob of butter
To serve
Crumbled goat's feta
Rocket
Freshly ground pepper
Lime quarters
Method
Boil the pasta as per instructions. Fry the garlic, anchovies and chilli in olive oil. Add the tomatoes and cook until softened. Add the tomato paste and cook for a few minutes before pressing down on the tomatoes to release their juices, add the prawns and their heads and cook until pink, add the wine a little pasta water and bring to simmer. Add a knob of butter and drained pasta, some crumbled feta and freshly cracked black pepper to taste. Serve and top with fresh rocket and a lime quarter.