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.