Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 1 tablespoon coconut oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 3 carrots, peeled and chopped
- 300ml Original Almond Breeze
- Large pinch of saffron
- Pinch of salt and pepper
- 375g ravioli
- 16 large green prawns, peeled and chopped
- Pinch of parsley, to serve
METHOD
- Heat the coconut oil in a large saucepan over medium heat. Add in the onion, garlic and carrots, stirring occasionally for 5 minutes. Reduce the heat
- Add the Original Almond Breeze and saffron to the veg mixture and bring to the boil. Simmer for 5 minutes. Season with salt and pepper
- Cook the pasta to the instructions on the packet. Drain and return to the pan
- In a separate pan cook the prawns to the instructions on the packet
- Add the prawns and veg mixture to the pasta and toss until well combined. Serve with a dash of parsley
Serves 4
Prep Time 30 minutes