02
Prawn Spaghetti
Prep Time:
10 Minutes
Cook Time:
15 Minutes
Serves:
2 Servings
About the Recipe
I created this dish as a way of adding something different to the classic spaghetti aglio e olio. I know a classic should never be tampered with, but this just adds some more substance to feel more satiated and gut-healthy.
- Sunni Patel, PhD
Adding sweetcorn provides a rich source of B12, folic acid and Iron in this dish – vitamins commonly reported to be deficient in those with IBD.
Cabbage, as part of the leafy cruciferous family adds that much needed fibre, Vit C and K, manganese and glucosinolates.
Ingredients
500g dried spaghetti
1 tbsp garlic (minced)
2 large red chillies (sliced)
250g vegan prawns
100g shredded white cabbage
100g sweetcorn
Preparation
Step 1
Boil the spaghetti in a pan of water around 10 minutes until al dente.
Step 2
Meanwhile in a pan, fry off the garlic and chillies until softened and sauté off the prawns, cabbage and sweetcorn at a high heat for 5 minutes.
Step 3
Drain the spaghetti, reserving some of the pasta water should it be required.
Step 4
Add the pasta to the pan of sautéed vegetables and use some of the pasta water to provide a creamy sauce.