A spicy twist on a classic pasta bake with a touch of Korean flair. You only need to partly cook the pasta and prawns, the oven will do the rest!
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Serves
2
Broccoli
Garlic Cloves
Fresh Chives
Fusilli
Olive Oil
Gochujang
Double Cream
King Prawns
Mascarpone
Salt
Sugar
Mozzarella
Parmesan
Serves
2
Broccoli
Garlic Cloves
Fresh Chives
Fusilli
Olive Oil
Gochujang
Double Cream
King Prawns
Mascarpone
Salt
Sugar
Mozzarella
Parmesan
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Step 1.
Preheat the oven to 220°C.
Step 2.
Bring a pot of water to boil, add a generous pinch of salt.
Step 3.
Start by prepping the vegetables. Finely chop the broccoli, thinly slice the garlic cloves and finely chop the chives. Set aside.
Step 4.
Add the pasta and broccoli to the boiling water. Cook the pasta and broccoli for half the cooking time stated on the package. Drain once cooked.
Step 5.
Heat the frying pan on medium.
Step 6.
Add olive oil to the pan, along with the sliced garlic. Sauté the garlic for 30 seconds, until soft and slightly coloured. Add the gochujang, fry for a further minute until the oil turns a reddish hue.
Step 7.
Add the double cream and mix to combine.
Step 8.
Add the king prawns followed by the pasta and mascarpone, season with a pinch of salt and sugar, mix thoroughly.
Step 9.
Add the mixture to a high edged oven dish. Tear the mozzarella into strips and thoroughly cover the top. Grate the Parmesan on top, ensuring every bit is covered.
Step 10.
Put the dish into the oven for 20 mins or until golden brown on top. Sprinkle over the chives and serve.
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