Recipes for the regular homecook – Minimalistic and delicious recipes to empower homecooks

Grilled Vegetable Sandwich

If you’ve ever walked into a charming European café and wished you could recreate their simple yet soul-satisfying sandwiches at home, this recipe is for you. This European café-style grilled vegetable sandwich is fresh, vibrant, and unbelievably easy to put together.

I was genuinely surprised by how delicious it turned out—deeply roasted flavours, loads of texture, creamy pesto, and that perfect focaccia bite. It’s healthy, feels gourmet, and makes for a fantastic lunch, brunch, or light dinner. Truly a winner you’ll keep coming back to!

Preparation time – 10 minutes

Cook time – 30 minutes

Serves – 2 people

[ingredients title=”Ingredients”]

For the grilled vegetables:

Eggplant, cut into slices
Zucchini, cut into thin slices
1 large onion, cut into thin slices
1 red bell pepper, cut into slices
Salt, to taste
Black pepper powder
Dried Italian herb mix
Extra virgin olive oil

For assembly:

Pesto sauce
Focaccia bread (or any rustic artisan bread)
Grated cheese (mozzarella, cheddar, or a European cheese blend) [/ingredients]

[directions title=”Directions”]

Add the sliced eggplant, zucchini, onion, and bell pepper to a bowl.
Season with salt, black pepper, dried Italian herbs, and a drizzle of extra virgin olive oil.
Coat everything well using your hands—this helps the spices stick and gives an even roast.
Place the veggies on a hot grill pan and cook until they soften and get beautiful caramelised grill marks. Or Spread the vegetables on a baking tray. Grill at 180°C for 20 minutes until tender and lightly charred.
Slice your focaccia and brush or drizzle lightly with extra virgin olive oil.
Toast on a pan or in an oven until warm and slightly crisp.
Spread a generous layer of pesto sauce on the toasted bread.
Layer the veggies one on top of the other. Top with grated cheese.
Place the second slice of bread on top and press gently.
Cut the sandwich in half (or into café-style rectangles) and enjoy it warm! [/directions]

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Afghani Egg Curry Recipe

If you’re craving a comforting, rich, and creamy curry that doesn’t take hours to cook, this Afghani Egg Curry recipe is for you. I make it at least once a week because it’s quick, fuss-free, and absolutely delicious. No endless onion-tomato caramelizing here — just blend a handful of easily available ingredients into a velvety masala, and you’ll have a restaurant-style curry ready to scoop up with parathas or serve over steamed rice. Try it once, and I promise you’ll fall in love with this luscious version of Afghani Egg Curry too!

Preparation time – 10 minutes

Cook time – 30 minutes

Serves – 2 people

[ingredients title=”Ingredients”]

For frying the eggs:

5–6 hard-boiled eggs, slit on one side
2 tbsp oil
1 tsp Kashmiri red chilli powder
½ tsp turmeric powder

For the masala paste:

2 cups onions, sliced
1-inch piece of ginger, cut into small chunks
5–6 garlic cloves
3–4 green chillies
8 cashews
1 cup fresh coriander leaves (with roots)

Tempering:

2 green cardamoms
3 cloves
1-inch cinnamon stick

Spice powders:

A pinch of turmeric powder
1 tsp cumin powder
½ tsp black pepper powder
1 tsp garam masala powder
½ tsp roasted & crushed kasuri methi

Spice powders:

3 tbsp whisked curd (yogurt)
3 tbsp fresh cream
3 tbsp oil
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat 2 tbsp oil in a pan and add the sliced onions.
Fry on medium heat for about 3–4 minutes until soft and translucent.
Add ginger, garlic, green chillies, and cashews. Sauté for another 1–2 minutes.
Remove from heat and let it cool slightly.
Transfer to a blender with 1 cup coriander leaves and grind into a paste.
Add about ½ cup water to make it smooth and creamy.
Shell the boiled eggs and make 3–4 slits on one side.
Heat 2 tbsp oil in a pan, add ½ tsp turmeric and 1 tsp Kashmiri red chilli powder.
Stir quickly and add the eggs.
Fry on low heat for 2 minutes, until lightly golden. Remove and set aside.
In the same pan, add whole spices (cardamom, cloves, cinnamon) and stir for a few seconds until fragrant.
Add the masala paste and cook on low heat for 3–4 minutes.
Add all spice powders and salt, mix well, and cook for another 3–4 minutes.
Stir in the whisked curd and fresh cream. Tip: Switch off the heat before adding curd, mix, and then turn the heat back on to prevent curdling.
Add the crushed kasuri methi and cook on low for 2–3 minutes until the oil begins to separate.
Pour in hot water to adjust the consistency.
Add the fried eggs, mix gently, cover, and simmer for 5 minutes.
Remove the lid, simmer for another 1–2 minutes, and turn off the heat. [/directions]

🍽️ Serving Suggestions

Serve this Afghani Egg Curry hot with flaky parathas, butter naan, or jeera rice. The creamy, mildly spiced gravy pairs beautifully with everything!

💡 Pro Tip

This curry tastes even better the next day as the eggs soak up the masala. Store it in an airtight container and reheat gently before serving.

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Related Recipe: Creamy Egg Curry

Chicken Pesto Sandwich

If there’s one sandwich that perfectly balances comfort and sophistication, it’s the Chicken Pesto Sandwich. Packed with juicy, herbed chicken, creamy homemade basil pesto, and melted cheese between slices of toasted focaccia, this sandwich is a wholesome delight. Whether you’re prepping a quick weekday lunch or hosting a cozy weekend brunch, this creamy pesto sandwich will easily become your go-to favorite.

Preparation time – 20 minutes

Cook time – 60 minutes

Serves – 2 people

[ingredients title=”Ingredients”]

For the baked chicken

500g boneless chicken thighs
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp dried Italian herb mix
Salt, to taste
4 tbsp extra virgin olive oil

For the pesto:

100g fresh Italian basil leaves
½ cup toasted walnuts
1 tsp salt
⅔ cup extra virgin olive oil
⅔ cup grated parmesan cheese
2–3 small garlic cloves

For assembling the sandwich:

Toasted bread slices of choice
2 cheese slices per sandwich (mix of cheddar and mozzarella)
Fresh tomato slices [/ingredients]

[directions title=”Directions”]

Marinate the boneless chicken thighs with garlic powder, onion powder, mixed Italian herbs (dry), salt and extra virgin olive oil.
Place them on a lined baking tray and bake for about 1 hour, or until tender and slightly golden. The result should be soft, juicy, and flavorful chicken pieces that can be easily sliced.
In a food processor or blender, combine basil leaves, toasted walnuts, salt, garlic, and parmesan cheese.
Pulse until finely blended. Taste and adjust seasoning if needed.
Lightly toast two slices of your favorite bread with a little olive oil or butter.
Spread a generous layer of the fresh pesto on the base slice.
Add two pieces of baked chicken, then layer with cheese slices and tomato slices.
Spread another layer of pesto on the top slice of bread and close the sandwich.
Toast or grill lightly until the cheese melts and the bread turns crisp and golden. [/directions]

Serve warm with a side of fresh salad or crispy fries — and enjoy your creamy, aromatic Chicken Pesto Sandwich!

📝 Pro Tips:

Swap the nuts: Not a walnut fan? Substitute with pine nuts, almonds, or cashews for a slightly different pesto flavor.
Add greens: Layer fresh arugula or spinach leaves for a peppery bite and extra freshness.
Bread upgrade: Ciabatta, sourdough, or multigrain bread all pair beautifully with the creamy pesto and chicken.
Make it spicy: Mix a pinch of red chili flakes or drizzle some hot honey on the chicken before assembling for a sweet-heat twist.
Prep ahead: The chicken and pesto can be made a day in advance. Store them separately in the fridge for easy assembly the next day.
Extra creaminess: Add a dollop of mayo or cream cheese on the bread for a richer texture if you prefer indulgent sandwiches.

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Makhana Kheer

This Makhana Kheer recipe strikes the perfect balance between health and taste. Made with roasted makhanas (fox nuts) simmered in rich, creamy milk and flavored with saffron, cardamom, and dry fruits. It’s a comforting, nutrient-rich dessert that’s perfect for festivals like Navratri or for a cozy family treat.

Makhanas are rich in protein, calcium, and antioxidants, making this kheer not just delicious but also a great guilt-free dessert option. Whether served chilled or warm, this Phool Makhana Kheer is sure to win hearts at your dining table.

Preparation time – 20 minutes

Cook time – 40 minutes

Serves – 4 – 6 people

[ingredients title=”Ingredients”]

2.5 cups makhana (fox nuts)
½ cup cashews
2 tbsp ghee
1.5 litres full-fat milk
1 bay leaf
½ tsp cardamom powder
¼ cup finely chopped almonds
¼ cup finely chopped pistachios
4–5 saffron strands
½ cup sugar
3–4 tbsp chopped almonds and pistachios [/ingredients]

[directions title=”Directions”]

Heat ghee in a thick-bottomed kadhai on medium-low flame.
Add the makhanas and roast them until they turn crisp and slightly golden. Keep stirring continuously to avoid burning.
Add cashews and continue roasting for another 2–3 minutes until they too turn golden.
Remove from heat and let them cool.
Once cooled, take half of the roasted makhanas and all the cashews and grind them into a fine powder.
Keep the rest of the makhanas whole for texture.
In the same kadhai, pour 1.5 litres of milk and bring it to a gentle boil.
Add the bay leaf and keep stirring to prevent sticking.
Add the makhana-cashew powder to the boiling milk and mix well.
Stir continuously on medium-low heat until it thickens slightly.
Add saffron strands, chopped almonds, and pistachios.
Mix in the remaining whole roasted makhanas and cardamom powder.
Let the kheer simmer until the milk reduces by about half.
Add sugar and stir until completely dissolved.
Turn off the heat and remove the bay leaf.
Allow the kheer to cool — it will thicken further as it rests.
Garnish generously with chopped almonds and pistachios.
Refrigerate for 2–3 hours and serve chilled. [/directions]

🍯 Pro Tips

You can substitute sugar with jaggery or date syrup for a “no refined sugar” version.
For a richer flavour, add a tablespoon of condensed milk towards the end.
Always stir the kheer gently while boiling to prevent it from sticking to the bottom.

🥄 Serving Suggestion

Serve this Makhana Kheer after a light meal, during festive celebrations, or as a wholesome dessert for fasting days. Its creamy texture and subtle sweetness make it a perfect treat for all ages.

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Related Recipe: Rice Kheer Recipe

Malai Kofta Recipe

If there’s one dish that can instantly elevate a special dinner, it’s Malai Kofta — soft, golden cottage cheese and potato dumplings simmered in a silky, creamy tomato gravy. This North Indian classic is a crowd favorite for good reason. The koftas literally melt in your mouth, and the rich sauce pairs beautifully with naan, parathas, or jeera rice.

This easy malai kofta recipe captures restaurant-style flavors right in your kitchen — without being overly complicated or time-consuming.

Preparation time – 30 minutes

Cook time – 30-40 minutes

Serves – 4 people

[ingredients title=”Ingredients”]

For the Sauce:

2 tbsp oil
1-inch ginger, thinly sliced
5–6 garlic cloves
2 Kashmiri dried red chilies
10–12 cashews
2 green cardamoms
2 cloves
1 black cardamom
1-inch cinnamon stick
1 large bay leaf
1 tsp salt
1 large onion, sliced
3 large tomatoes, roughly chopped
½ cup hot water

For the Koftas:

200g grated paneer
200g grated boiled potatoes
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 tbsp finely chopped raisins
1 tbsp finely chopped almonds
1 tbsp cornflour
1 tbsp all-purpose flour (maida)
¼ cup finely chopped coriander leaves
1 tsp salt (adjust to taste)
Oil for deep frying

For the Final Gravy:

1 tbsp oil
1 tbsp butter
1 tsp cumin seeds
½ tsp turmeric powder
1 tbsp Kashmiri red chili powder
¼ cup fresh cream
2 tbsp kasuri methi
1 tbsp finely chopped coriander leaves for garnish [/ingredients]

[directions title=”Directions”]

Heat oil in a pan. Add bay leaf, cinnamon, cardamoms, and cloves. Toss in the dried red chilies, then add onions and sauté for a minute.
Next, add ginger and garlic and cook until aromatic (do not brown the onions). Add cashews and stir briefly before adding the chopped tomatoes and salt.
Cook until the tomatoes are soft and mushy. Pour in the hot water, cover, and let it cook until the tomatoes melt.
Allow the mixture to cool, then blend into a smooth, creamy paste. This forms the base of your malai kofta gravy.
In a large bowl, combine grated paneer, boiled potatoes, ginger, garlic, raisins, almonds, cornflour, maida, coriander, and salt.
Ensure the paneer and potatoes are moisture-free (refrigerating boiled potatoes overnight works best). Knead into a soft dough.
Grease your palms and shape into small, round koftas. Dust lightly with maida and rest for at least 15 minutes before frying.
Heat oil and deep-fry the koftas on medium flame until golden and crisp. Drain on paper towels and let them cool.
In a kadhai, heat oil and butter. Add cumin seeds, turmeric powder, and red chili powder. Pour in the blended tomato-cashew gravy and stir well.
Let it simmer gently for a few minutes. Add cream, kasuri methi, and adjust salt to taste.
Cook for 3–4 minutes on low flame until the gravy becomes rich and smooth. [/directions]

🍛 Plating & Serving

Pour the creamy gravy into a serving bowl. Place the fried koftas gently over the sauce and spoon some gravy on top. Finish with a drizzle of cream and a sprinkle of fresh coriander.

Serve hot with ajwain parathas, naan, or Malabar parathas — and enjoy this restaurant-style indulgence at home!

💡 Pro Tips

Always use cold boiled potatoes for firmer koftas.
Avoid over-frying — golden brown is perfect.
Add koftas to the gravy just before serving to keep them crisp.

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Chicken Burger Recipe

There’s something incredibly satisfying about biting into a juicy, cheesy chicken burger made right at home — minus the guilt of fast food and the heaviness of mayonnaise. This chicken burger recipe is perfect for those who love quick, wholesome, and flavor-packed meals. With a creamy hung-curd and mustard sauce, a crisp layer of lettuce and fresh veggies, and a golden pan-seared patty, this one hits all the right notes of indulgence and health.

Preparation time – 10 minutes

Cook time – 30 minutes

Serves – 2 people (Total 4-5 burgers)

[ingredients title=”Ingredients”]

For the chicken patty:

500 g minced chicken
1 tsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp red chilli powder (or substitute with chilli flakes or paprika)
3 tbsp panko breadcrumbs
Oil for shallow frying

For the sauce:

6 tbsp hung curd
2 tbsp American mustard sauce
Salt to taste
1/4 tsp black pepper powder

For assembling the burger:

4-5 whole wheat burger buns
Lettuce leaves
Tomato slices
Onion rings
Cheese slices [/ingredients]

[directions title=”Directions”]

In a large bowl, combine minced chicken, salt, garlic powder, onion powder, chili powder, and breadcrumbs. Mix well until the mixture holds together. Shape into equal-sized patties — about the size of your burger bun base.
Heat oil in a pan and cook the patties on medium heat until golden brown and cooked through. Each side should take about 3–4 minutes depending on thickness. The goal: juicy on the inside, crisp on the outside.
In a small bowl, whisk together hung curd, mustard sauce, salt, and black pepper powder. This tangy-creamy mix replaces mayonnaise perfectly — lighter but just as rich in flavor.
Cut your whole wheat buns in half and lightly toast them for extra texture. Spread a generous layer of the hung-curd sauce on both halves.
On the bottom half, layer in order: Lettuce leaf, Chicken patty, Cheese slice, Tomato slices, Onion rings.
Top with the other half of the bun and gently press. You can secure it with a toothpick for presentation. [/directions]

Serving Suggestion

Serve hot with a side of baked potato wedges or a light salad. This burger is high in protein, lower in fat, and big on flavor — making it an ideal quick meal or weekend indulgence.

Pro Tip

For extra juiciness, mix a tablespoon of yogurt into the patty mixture before shaping. It keeps the meat tender even if you’re meal-prepping ahead.

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Related Recipe: Chicken Sandwich

White Chicken Curry Recipe

If you’re looking for a curry that’s rich, comforting, and fit for a royal feast, White Chicken Curry is the perfect choice. Unlike the fiery red or yellow gravies you might be used to, this dish stands out with its creamy, aromatic base made from caramelized onions, nut milk, and a medley of whole spices. Each bite is velvety, fragrant, and layered with subtle flavors. Best of all, it pairs beautifully with fluffy jeera rice or warm parathas, making it a showstopper for both everyday meals and special occasions.

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

To marinate the chicken:

1 kg chicken, curry cut
1 tbsp salt
1 tsp black pepper powder
4 tbsp thick curd (yogurt)
2 tbsp ginger garlic paste

For the curry:

4 tbsp mustard oil (for frying onions)
2 tbsp mustard oil (for cooking curry)
4 cups onion, finely sliced
1 tsp salt
1 tsp cumin seeds
2 green cardamom pods
2 cloves
1-inch cinnamon stick
1 black cardamom
1.5 tbsp coriander powder
1 tbsp cumin powder
1 cup hot water
4–5 green chilies, slit in half
2 tbsp kasuri methi (dried fenugreek leaves)
Fresh coriander leaves for garnish

For the nut milk:

5 almonds
8 cashews
½ cup water [/ingredients]

[directions title=”Directions”]

In a large bowl, mix the chicken with salt, black pepper, curd, and ginger garlic paste.
Let it rest for at least 30 minutes to soak up the flavors.
Heat 4 tbsp mustard oil in a kadhai (wok).
Add sliced onions and sauté until golden brown. Sprinkle with a pinch of salt.
Remove, cool slightly, and blend into a smooth paste.
In the same kadhai, heat 2 tbsp mustard oil.
Add cumin seeds, cardamom, cloves, cinnamon, and black cardamom. Let them crackle.
Add the marinated chicken and cook on high heat for 10 minutes, stirring until the chicken releases water and begins to caramelize.
Reduce the flame, cover, and let it cook for another 10 minutes.
Lightly roast almonds and cashews in a pan.
Allow to cool, then blend with ½ cup water into a fine paste.
Add the onion paste, coriander powder, cumin powder, and nut milk to the chicken. Mix well.
Add 1 cup of hot water, cover, and cook until the chicken becomes tender and the curry thickens.
Stir in kasuri methi, slit green chilies, and fresh coriander leaves.
Simmer for a minute, then turn off the heat.
Serve hot with jeera rice or parathas. [/directions]

📝 Pro Tips:

Marinate the chicken overnight for deeper flavor.
Use full-fat curd for a creamier texture.
Adjust the number of green chilies based on your spice preference.

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Related Recipe: Kasturi Chicken

Lauki Besan Chilla with Amla Chutney

If you’re on the hunt for a light yet satisfying snack that also doubles up as a quick meal, this one’s a keeper. Welcome to Episode 4 of our Healthy Snacking Series — where we’re making soft, spiced Lauki Besan Chilla paired with the most vibrant, zesty Amla Chutney. Packed with flavor, fiber, and immunity-boosting goodness, this recipe is perfect for anytime hunger pangs.

Whether you enjoy it for breakfast, as a post-workout snack, or a light dinner, these savory lentil pancakes are easy to whip up and absolutely delicious. Save this recipe — it makes 8 mini chillas that are ideal for sharing or meal prepping.

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 3-4 people

[ingredients title=”Ingredients”]

For the Lauki Besan Chilla (makes 8 small chillas):

3 cups besan (gram flour)
2 cups grated lauki (bottle gourd)
Water, as required
¼ tsp hing (asafoetida)
2 tsp Kashmiri red chilli powder
2 tsp coriander powder
2 tsp carrom seeds (ajwain)
1 tbsp salt (adjust to taste)
½ cup finely chopped fresh coriander leaves
Oil, as needed to cook
Sesame seeds, for topping

For the Amla Chutney:

2 large amlas, roughly chopped
5 garlic cloves
2 green chillies
1 cup fresh coriander leaves
Salt, to taste
Water, as needed [/ingredients]

[directions title=”Directions”]

Grate the lauki and set it aside.
In a large mixing bowl, combine besan with hing, ajwain, red chilli powder, coriander powder, and salt.
Add the grated lauki and mix well.
Gradually add water, a little at a time, to create a thick yet pourable batter (like pancake batter).
Mix in the fresh coriander leaves.
Heat a non-stick or cast-iron pan on low heat. Add a little oil.
Pour a ladle of the batter onto the pan and gently spread it into a small round chilla.
Sprinkle sesame seeds on top.
Cook on a low flame until the bottom is golden brown and crisp.
Flip gently and cook the other side until done.
Repeat for the remaining batter.
For the amla chutney, in a blender, add chopped amla, garlic, green chillies, coriander, salt, and water.
Blend until smooth and luscious. Adjust consistency with water if needed.

This chutney is tangy, refreshing, and full of antioxidants — the perfect companion to the soft, spiced chillas. [/directions]

📝 Pro Tips:

If your lauki releases too much water, reduce the added water accordingly.
You can sneak in grated carrots or spinach for added nutrition.
Store extra chutney in the fridge. It goes great with sandwiches and rice too.

✨ Save & Snack Smart

Now you’ve got yourself a protein-rich, veggie-packed snack that doesn’t skimp on flavor. Try these Lauki Besan Chillas the next time you’re craving something quick, healthy, and satisfying.

Related Recipe: Oats Besan Chilla

High Protein Chicken Sandwich

Looking for a healthy, protein-packed lunch option that doesn’t compromise on flavor? This High Protein Chicken Sandwich is a satisfying and wholesome choice that’s perfect for gym-goers, busy professionals, or anyone who wants a quick and hearty bite. With juicy shredded chicken, a tangy creamy sauce, and fresh veggies layered between crunchy sourdough slices, this sandwich is a total game changer. Bonus? It’s super easy to meal prep and makes two large sandwiches you’ll want to save on repeat!

Preparation time – 30 minutes

Cook time – 10 minutes

Serves – 2

[ingredients title=”Ingredients”]

For the Chicken

250g boneless chicken breast
Salt, to taste
5 black peppercorns
1 bay leaf
1-inch cinnamon stick
1 star anise
Water, as needed

For the Sauce

200ml Greek yogurt or hung curd
3 tbsp American mustard sauce
2 tbsp chipotle sauce (or any flavorful sauce of your choice)
1/4 cup finely chopped spring onion greens
Salt, to taste
1/2 tsp black pepper powder

For Assembling the Sandwich

Sourdough bread slices
Butter, as needed
Fresh lettuce leaves
Sliced tomatoes
Sliced onions [/ingredients]

[directions title=”Directions”]

Start by boiling the chicken breast in water with salt, black peppercorns, bay leaf, cinnamon stick, and star anise. Cook until the chicken is tender and fully cooked. Remove from water and shred finely using a fork. Set aside.
In a bowl, mix together Greek yogurt (or hung curd), mustard sauce, chipotle sauce, chopped spring onion greens, salt, and black pepper. Stir until smooth and creamy. This sauce not only adds flavor but is packed with protein!
Butter the sourdough bread slices generously and toast them on a hot pan or griddle until golden and crispy on both sides.
Take one toasted slice and spread a generous amount of the creamy sauce.
Layer with lettuce, shredded chicken, more sauce, tomato slices, and onion rings.
Spread a little more sauce on the other slice of bread and press it on top to close the sandwich.
Cut each sandwich in half and serve immediately while warm and crunchy. Or wrap it up for a delicious on-the-go lunch. [/directions]

🥪 Why You’ll Love This High Protein Chicken Sandwich

Great for meal prep
Balanced with lean protein, fiber, and healthy fats
Customizable with your favorite sauces and veggies
Ideal post-workout snack or light dinner option

Pro tip: Make a batch of the shredded chicken and sauce ahead of time and store it in the fridge for up to 3 days. Assembly becomes a breeze!

This easy one pan meal is perfect for busy nights and guarantees a delicious, well balanced and satisfying dinner with minimal effort!

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Lemon Garlic Prawn Pasta

If you’re looking for a quick yet indulgent dinner that tastes like summer in a bowl, this Lemon Garlic Prawn Pasta is just what you need. Juicy prawns, fragrant garlic, a zingy kick of lime, and a touch of heat from chilli flakes—this dish is comfort food with a fresh twist. It’s ready in under 30 minutes, making it perfect for weeknights, date nights, or lazy Sunday lunches. Serve it with a chilled glass of white wine and you’ve got yourself a restaurant-worthy meal at home.

Preparation time – 10 minutes

Cook time – 30 minutes

Serves – 2

[ingredients title=”Ingredients”]

200g fettuccine
500g prawns
3 tbsp extra virgin olive oil
2 tbsp finely chopped garlic
1 tsp chilli flakes
Zest of 1 lime
Salty pasta water
Salt for the prawns
1/2 tsp freshly ground black pepper powder
Lime juice as needed
Fresh coriander for garnish [/ingredients]

[directions title=”Directions”]

Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, as per packet instructions. Reserve about 1/2 cup of the pasta water before draining.
In a wide pan, heat the olive oil over low heat. Add the finely chopped garlic and chilli flakes. Let them gently cook, infusing the oil without browning the garlic.
Add the prawns to the pan with a generous pinch of salt. Sauté until they turn golden brown and are cooked through—this should take about 5 minutes depending on their size.
Sprinkle in the freshly ground black pepper and lime zest. Stir everything together to coat the prawns evenly.
Add the drained fettuccine directly into the pan along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated and glossy.
Squeeze in fresh lime juice to brighten the dish and top generously with chopped coriander or parsley. Serve immediately while warm. [/directions]

🍽️ Tips & Variations:

Swap coriander with parsley for a more herbaceous flavor.
Add a handful of cherry tomatoes for a pop of color and sweetness.
Use linguine or spaghetti if fettuccine isn’t available.

❤️ Why You’ll Love This Recipe:

Ready in under 30 minutes
Light and refreshing
High in protein
Packed with zesty, garlicky flavor

This easy pasta is perfect for busy nights and guarantees a delicious, well balanced and satisfying dinner with minimal effort!

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