Finding dried varieties of the simpler pasta shapes in the supermarket these days is generally very straightforward (and tastes an awful lot better than it used to). However, in having to go gluten free, it wasn’t long until I really missed my favourite stuffed pasta varieties; namely tortellini and ravioli. So imagine my delight when, a couple of months ago, I discovered Evexia Thrive – not only gluten free but fresh – pasta, and their range included one of my much longed for varieties, tortellini! Their offerings currently span four different varieties of fresh pasta: alongside two types of tortellini (Spinach & Ricotta and Tomato & Mozzarella), there’s also penne and fusilli.
I had already tried the Spinach & Ricotta tortellini a couple of months back, and was highly impressed – ready in just one minute, it had both a fantastic taste and texture. Even my non-coeliac boyfriend was a huge fan! Thus it goes without saying that I was over the moon when I received a package from Evexia Thrive recently with some of the other products in their range to try, too – after my previous experience, I couldn’t wait to tuck in.
The Spinach & Ricotta tortellini was just as good as before, and this time around I mixed it with some green pesto, wilted spinach, chopped black olives and a generous sprinkling of Parmesan – so quick and easy to put together but oh-so good! Its tortellini counterpart, the Tomato & Mozzarella, was equally as delicious – another thing that impressed me about the Evexia Thrive tortellini was the fact that they certainly don’t scrimp on the filling. Hurrah!
The penne was also really tasty, and the difference between Evexia’s fresh pasta in comparison to the dried varieties I’m more used to was evident – in a good way. It was definitely more reflective of the regular pasta of old that I remembered, especially in terms of texture. For my penne dish, I created a king prawn sauce that I think complemented the pasta perfectly – and even better, the whole thing is ready in under 10 minutes from start to finish. I’ve put the recipe below, so you can give it a try yourself!
King Prawn & Tomato Penne
1 tbsp oil or several good sprays of FryLite oil
1 clove garlic, crushed and chopped
300g large cooked and peeled king prawns
390g carton chopped tomatoes
75g low fat plain yoghurt
Large handful fresh basil, chopped, plus a couple of leaves to garnish
Salt and pepper
300g pack Evexia Thrive penne pasta
1 Heat the oil or FryLite in a large frying pan. Meanwhile, fill a seperate large pan with water and bring to the boil.
2 In a bowl, mix the chopped tomatoes and yoghurt until well combined.
3 Put the pasta in the boiling water, add salt to taste and cook for four minutes.
4 While the pasta is cooking, cook the garlic and prawns in the frying pan for three minutes. Then add the tomato sauce mix and basil, and stir in well with the prawns for a further two minutes; season to taste. (The pasta will be ready during this time, so remove it from the heat.)
5 Drain the pasta well and divide evenly over two plates. Carefully top with the prawn and tomato sauce, and garnish with a couple of basil leaves. Enjoy!