This is another dish which usually uses Parmesan but yet again I've given it my “Triple C” twist & I promise you it is just as delicious!
Prep time 10 minutes Cooking time 15 minutes
Serves 4 Approx 83p each
400g dried spaghetti
150g peeled prawns (defrosted if frozen)
80g chestnut mushrooms
2 cloves garlic, crushed
1 ball mozzarella, chopped into small dice
100g cheddar, finely grated
150ml double cream
1 tsp dried basil
1 tsp paprika
salt & pepper
Cook the spaghetti according to pack instuctions.
Place a large frying pan on a medium-high heat & add some olive oil. Cook the prawns, garlic, basil & paprika for about 2-3 minutes. Remove from the pan & set aside.
Add a little more oil to the pan & cook the mushrooms until soft.
Return the prawns to the pan with the mushrooms then add the cream, grated cheddar & mozzarella & stir until the cheese has melted. Season with a little salt & pepper.
Drain the pasta & add to the sauce. Make sure the spaghetti gets well coated with the sauce & serve immediately.