20 Dec Tomato Prawn Pasta with Garlic fried Broccoli and Green beans

Serves: 4

Cooking time: 30 minutes

Ingredients

• 1 Tbsp olive oil
• 2 cloves of garlic
• 1 white onion 
• 2 courgettes
• 250-300 g dry spaghetti pasta
• 1 tsp paprika
• 1 tsp oregano
• 1 can diced tomatoes
• 2 Tbsp tomato paste
• ½ cup water
• Salt and pepper
• 300g prawns
• 1 can coconut milk
• 1 Tbsp cornflour
• Warm water

Greens

• 2 cloves of garlic
• 1 broccoli 
• 200g green beans

To serve

• Chopped parsley or basil 
• Chilli flakes

Method

1. Fill a pot with water and a big pinch of salt. Bring to the boil. Slice up the onion, grate the courgettes and mince the garlic cloves. Add spaghetti pasta to the boiling water until al dente according to package instructions. 
2. Chop the onion and grate the courgette. Squeeze the excess water out of the courgettes. Heat the oil in a large pan over medium heat. Add the onion, courgettes and garlic and fry until transparent. Add the paprika and oregano, stirring for a couple minutes. Add the can chopped tomatoes, tomato paste, water and salt and pepper to taste. Bring to the boil.
3. Add the prawns to the sauce and cook for 8-9 minutes. Add the coconut milk. Mix the cornflour with a little bit of warm water and mix until consistent. Add to the sauce and stir till dissolved and slightly thickened. Cook for a further 5 minutes to thicken the sauce and warm it through.
4. Drain the pasta leaving a little hot water in the bottom of the pot to prevent sticking. Add the pasta to the sauce making sure to coat all of the pasta. Cut the broccoli long and thin. Fry with a dash of oil and minced garlic, salt and pepper.
5. Divide broccoli and pasta into bowls and top with fresh basil and chilli flakes (optional)

For more recipes visit the He Kai Kei Aku Ringa website at www.hekai.co.nz