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.
500g dried spaghetti
1 tbsp garlic (minced)
2 large red chillies (sliced)
250g vegan prawns
100g shredded white cabbage
Boil the spaghetti in a pan of water around 10 minutes until al dente.
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.
Drain the spaghetti, reserving some of the pasta water should it be required.
Add the pasta to the pan of sautéed vegetables and use some of the pasta water to provide a creamy sauce.