DC
I love everything about Italy, in large part because of the cuisine. This version of spaghetti bolognaise is about showcasing the versatility of the awesome sweet potato to achieve a #NextLevel flavour. It just also happens to be a gluten free, healthier version. If you prefer standard spaghetti, swap it in … otherwise, give this good-for-you number a go!
2 tablespoons olive oil
6 prawns, peeled and deveined, heads kept aside
2 garlic cloves, finely chopped
1 teaspoon dried chilli flakes
500g sweet potato peeled and coarsely grated
1/2 handful flat-leaf parsley, finely chopped
1 tablespoon lemon juice
1 Heat the oil in a large deep frying pan over medium-high heat and cook the prawn heads for 3–5 minutes or until they are red and the oil is aromatic. Use a slotted spoon to remove the heads and discard. Add the garlic and cook for 3–4 minutes or until golden brown.
2 Sprinkle in the chilli flakes, allowing it to add heat to the oil for a minute before adding the prawns. Slide them around to coat in the oil, and cook for 2–3 minutes or until they change colour.
3 Add the sweet potato and cook, tossing, for about 3 minutes to soften. Toss in half the parsley. Season with salt and pepper. Finish with the lemon juice, then divide between serving bowls. Top with remaining parsley and … dig in!
Serves 2
