This is a quick, fuss free & guilt free dish! Inspired by my newly found love of Quark. I really wanted to make something that would seem indulgent a little more guilt free 🙂
The Lake District Dairy Quark is a soft cheese that is naturally fat free and very high in protein – per 100g it contains 11.6g of protein! 🙂 I’ve really taken a fancy to the stuff, it’s great on bagels, with fajitas and now I’ve found it makes a great creamy pasta sauce. I have heard that Quark can be hard to cook as it can split. I haven’t found that but when making this dish be careful not to boil your sauce to prevent splitting :). I also have heard when cooking Quark it is also recommended to add something else to it (fromage frais or creme fraiche). So I choose Yeo Valley Half Fat Creme Friache as I’ve cooked with creme friache before so felt safe so doing it :). The great thing about the sauce is flavour can be added in to it, so you can make it as peppery or as cheesy as you wish.
I want to one day make my own pasta, but all in good time! So I choose to use fresh pasta in this Low-fat Creamy Pepper Prawn Tagliatelle recipe, it is super quick to cook and I think it does have a nicer taste compared to dried pasta. Dried pasta would work as well if that’s what you have in! I also used frozen prawns that I defrosted over night in the fridge and they were perfectly good. Maybe not quite as good as a seafood extravaganza from Zanzibar mind!
Serve your tagliatelle with some garlic bread and a glass of wine 😉
Recipe
Servings: 2 Prep Time: 5 mins Cook Time: 5-8mins Difficulty: Easy
Ingredients
- 200g./5oz Quark
- 2 Tablespoons Haft Fat Creme Fraiche
- Half an Onion (finely diced)
- 3 Garlic Cloves (crushed)
- 20g/1oz Grated Parmasen
- 1 Teaspoon Olive oil
- Cracked Black Pepper
- Pinch of Salt
- 1 Teaspoon Parsely
- 400g/9oz Jumbo King Prawns
- 250g/6oz Fresh Tagliatelle
1. Finely chop your onion and crush your garlic. Cook on a low to medium heat to soften. Boil your kettle water ready for your pasta and put on the heat to keep at boiling point.
2. Add your prawns and just blast the heat a little to make sure they are quickly cooked. After about 2 mins, turn your heat down to low for around 3 mins (let the pan cool a little) & season with lots of cracked black pepper and a pinch of salt.
3. Tip your pasta in to your boiling water and leave for around 3 -4 mins.
4. Whilst your pasta is cooking add your Quark, Creme Friache, parsley & parmasan. Cook gently on a low heat.
5. Once your pasta is done, drain well and toss into your sauce, season again to your liking (I personally added lots of pepper :)). Gently toss your pasta so it gets a nice light and even coating. Serve it up with garlic bread and a glass of wine :).
YUMMY RECIPES
To Your Inbox
I have never heard of quark before but I am going to find some and have a go!
Hi Alison, it is nice 🙂 Tastes a little like greek yogurt but cheesy haha