Nutrition Info (Per Serving)

349kcal Energy

44g Carbohydrate

18g Protein

11g (of which Sugar)

8.4g Fat

8.4g Fibre

1.4g (of which Saturated Fat)

1.3g Salt

Ingredients

200g linguine

1 tbsp olive oil

2 leeks, cleaned and sliced

3 cloves garlic, sliced

250g cooked cold water prawns

1 tsp smoked paprika

1 red chilli, deseeded and finely chopped

1 tsp dried oregano

6 tomatoes, chopped roughly

2 tbsp sun dried tomato paste

75ml water

200g bag of cavolo nero

Cook the linguine as per pack instructions.
Add the olive oil & leeks to a large frying pan and heat to a medium heat. Fry for approx 5-6 minutes until soft and browning.
Add in the garlic and stir for another minute, then add the spices, prawns and cook over a high heat, stirring frequently, for 1 minute.
Now add the chopped tomatoes, sun dried tomato paste and the water, stir and simmer (covered) for 5 minutes.
Transfer the cavolo nero to the sauce and simmer for a further 2-3 minutes until wilted.
Season to taste and add in the pasta. Stir to combine.

You can swap the prawns for chicken or crispy tofu for a vegan version of this delicious meal.

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