A great low fat alternative to the wheat based dish. This is light and nutritious with a perfect balance of protein and carbohydrate

Makes 4 servings

Calories 222 per serving
Fat 1.5g
Carbohydrate 29.5g
Dietary Fibre 3.5g
Protein 21.3g

Ingredients
– 150g Dove Farms Organic Gluten Free Brown Rice Spaghetti
– 150g Mixed Sweet Baby Peppers chopped
– 240g of Raw Jumbo Prawns
– 100g Mange Tout
– Tinned Chopped Tomatoes (I prefer Napolina)
– 20g of Tomato Puree (again I prefer Napolina)
– 1 cup of chopped white onion
– Teaspoon of organic extra virgin coconut oil
– Tablespoon of mixed herbs
– Freshly Ground Black Pepper

1. Heat the Coconut Oil in a pan on a medium heat until hot
2. Add the Chopped Onion to the pan and cook until translucent
3. Add the Chopped Peppers and Mange Tout to the onions and cook for 10 mins stirring occasionally
4. Add the Prawns, Tinned Tomatoes, Tomato Puree and Mixed Herbs to the pan. Stir and simmer for 10 mins
5. Bring and pan of salted water to the boil and add the Rice Spaghetti. Cook until al dente
6. Drain the spaghetti and add the the tomato sauce
7. Serve immediately and top with the Ground Black Pepper to taste