26th February 2019
From Bristol Dietitian/Nutritionist
Who says pasta is bad for you? Not Sophie, our in-house dietitian and nutritionist.
We need slow-release carbs in moderate amounts throughout the day to keep our brain and body functioning optimally.
Go for wholewheat rather than white spaghetti and you’ll boost your fibre intake three-fold!
Sophie’s recipe teams it with delicious omega-3 rich jumbo king prawns, tasty thyme and juicy tomatoes (did you know cooked tomatoes provide more of the potent anti-ageing antioxidant lycopene than raw tomatoes?).
This is a healthy, nourishing Friday night fish dish which feels totally indulgent.
Fresh Tomato, Thyme & Prawn Spaghetti
- Serves: 2
- Prep time: 5-10 minutes
- Cooking time: 20-25 minutes
- 2 tsp olive oil
- 1 small onion, diced
- 3 large fresh, ripe tomatoes, chopped
- 1 clove garlic, sliced
- 1 heaped tbsp red pesto
- 3 sprigs thyme, removed from stalks
- 400g tin kidney beans, drained
- 250g wholewheat spaghetti
- 1 large handful fresh spinach, washed
- 350g Jumbo king prawns
- ½ lemon juiced
- Heat the olive oil in a large deep-based frying pan over a low-medium heat.
- Add the diced onions and stir until softened.
- Add the chopped fresh tomatoes and garlic. Allow to sizzle away for a few minutes, stirring occasionally.
- Stir in the pesto, thyme and kidney beans. Season with a little salt and pepper. Simmer, stirring occasionally for 7-10 minutes.
- Meanwhile boil a pan of water and add the spaghetti. Cook as per packaging instructions.
- Add fresh spinach to the tomato sauce and allow to wilt into it. Stir through.
- Drain your pasta once cooked into a pan to keep some of the starchy pasta water. Keep aside.
- Add the king prawns and lemon juice to the tomato sauce. Stir through and allow to simmer for a few minutes.
- Finally add the spaghetti to the sauce and mix through, allowing the spaghetti to be covered in the tasty sauce, adding a little splash of the pasta water to loosen it up.
- Dish up immediately and tuck in whilst it’s still warm!
RD, BSC (HONS), MBDA, HCPC (UK)
Recipe provided by experienced Nutritionist and Dietitian, Sophie Claessens.
Sophie is based at The May Wellness Centre in Redland, Bristol. Services offered include:
- Weight loss and weight management
- Allergies and intolerances
- Mental health nutrition
- IBS, gut health, low FODMAP diet
Call us on: 0117 924 4592 to book an appointment now.
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