Name: Pasta with kale and prawns
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 150 g (gluten free) spaghetti; 1 tsp coconut oil; 2 cloves of garlic, peeled; 200 g cleaned kale; 150 g prawns, cooked & peeled; 1 can chopped tomatoes; Engevita Yeast Flakes to serve

Kale is available from November until March, but if you have a greenhouse, you can sow it in autumn and harvest it in Spring. A simple dish for your fish day.

Preparation

Cook the (gluten free) spaghetti following the instructions on the packet.

Heat the coconut oil and add the garlic, and fry on a medium heat for around 1 minute (careful! don't fry garlic in very hot oils, it will turn bitter). Add the stalks of the kale (if using) and fry for 2 more minutes. Add the prawns and if leave to cook on medium heat for a few more minutes. You can either use the liquid from the prawns, if there was any, or add a little bit of water.

Now add the chopped and fry until the kale has wilted. Add the chopped tomatoes and heat through.
If your spaghetti isn't ready yet, just turn the heat down of the sauce so it stays warm, but doesn't burn.

Add the cooked spaghetti to deep plates, add the sauce and top with either Engevita yeast flakes for a dairy free dish, or if tolerated, top with grated parmesan.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.