Serves: 2

Prep: 10 mins

Cook: 10 mins

 Nutrition per serving:

463 kcal          

16g Fats

58g Carbs         

22g Protein

 What you need

  • (200g) frozen prawns
  • 4 ½ oz. (125g) noodles (black rice, buckwheat)
  • 1 tbsp. coconut oil
  • 1 small onion, diced
  • 1 tsp. oregano
  • 2 garlic cloves, minced
  • 10 cherry tomatoes, cut into quarters
  • 2 tbsp. parsley, chopped
  • ½ cup (125ml) oat cream

 What you need to do

 Defrost the prawns, rinse and dry. Cook the pasta according to the instructions on the packaging.

 Heat the coconut oil in a large frying pan and sauté the onion until soft. Add oregano and minced garlic, and fry for another 1-2 mins.

 Add prawns and fry for about another minute, stirring constantly, season with salt and pepper.

 Add the cherry tomatoes and parsley, mix and fry for another half a minute.

 Pour in the cream and bring to a boil. Simmer everything for about 1 minute until the sauce thickens, season with freshly ground pepper and salt as needed.

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