Seafood, mushroom and spinach pasta

2015-04-13 18.58.00

This is a QUICK meal, nothing fancy about it. It is easy, filling and delicious!

Serves 2

  • 140g pasta/Spaghetti
  • 1 garlic clove (crushed, but not broken into pieces)
  • 10 prawns (shells removed)
  • 8 small scallops (or 3 large scallops, cut it into smaller pieces)
  • 200ml milk
  • 25g plain flour
  • 60g medium cheddar (grated)
  • 8 large closed cup mushrooms (each sliced into 3 pieces)
  • handful of spinach leaves
  • Pinch of salt
  1. Boil water in saucepan (enough to cover pasta/Spaghetti)
  2. Once the water is boiling, put the pasta/Spaghetti in
  3. Cook until it is ready, read instructions on packaging for an estimation (take a small piece out and try it)
  4. Pour the pasta/Spaghetti into a colander to drain the water over the sink, leave it in the colander
  5. Add 20ml of milk to flour and mix with spoon until it resembles a thick paste
  6. Add another 20ml of milk to the flour and mix again until it resembles a thin paste consistency and runs off the spoon (if it doesn’t, add a little more milk)
  7. In a saucepan, heat milk over medium heat
  8. Once the milk starts to bubble, put in the scallops, mushroom, garlic clove, salt and cook the scallops in milk for 2-3 minutes
  9.  Add a little bit of hot milk to the flour paste and mix until the flour disappears completely into the milk
  10. Return all of the milk and flour into saucepan over medium heat
  11. Add the prawns and the cheese into the hot milk
  12. Stir continuously until the sauce thickens (shouldn’t take more than a 4-5 minutes), remove the garlic clove if you can see it
  13. Sprinkle a handful of spinach leave into the sauce and stir for about 30 seconds
  14. Take the thickened sauce off the heat
  15. Add the pasta into the sauce
  16. Mix with a large spoon
  17. It is now ready to be served (sprinkle some fresh spinach leaves on top)

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