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200g Vetta high fibre Fettucine
200g cherry tomatoes, sliced in half
120g baby spinach leaves
~150g onion (red or brown), finely sliced
1-3 garlic cloves, finely sliced or 1-3 tsp minced garlic (base on taste preference)
1⁄4 cup basil leaves, roughly chopped
2 teaspoons or 2 cubes of vegetable stock powder Fresh chilli or chilli flakes (optional)
4 cups of boiling water
500g frozen or fresh peeled garlic prawns
- In a large deep pan, place the pasta in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil. Season with vegetable stock powder, chilli (optional) and pepper (optional).
- Pour 4 cups of boiling water into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat, stirring frequently with tongs.
- Whilst pasta is cooking, use a medium non-stick pan to cook prawns. Follow packet directions and cook from frozen. Cook time is ~8-10 minutes to match the pasta cooking time. If cooking thawed prawns, cook time is ~4-5 minutes on medium to high heat.
- Remove the pan from heat and stir in prawns and fresh basil (optional). If water has not evaporated, allow dish to sit for 10 minutes until the liquid in nearly evaporated, creating a sauce.
- Serve and enjoy warm.