Word that it was Garlic Prawn and Pea Spaghetti for dinner spread like wildfire, culminating in a call of excitement from hubby who heard from my daughter that I was making it for dinner.

I don’t think I’ve ever seen dinner scoffed down so fast by the whole family ?

Hubby teamed it with a glass of his favourite white wine and I had to giggle when my son remarked “Well that dinner sure put Dad in a good mood”.

That’s the beauty of food. Hit the spot and it can be the most comforting, delicious, uplifting experience and pull anyone out of their grumpy day.

I felt oddly guilty with each gasp of praise, given this is probably one of the easiest, no-brainer dinners you could make in all of history.

Proving that simplicity and fresh flavours win out again.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spaghetti
Sea salt and ground pepper
Extra virgin olive oil

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Garlic Prawn and Pea Spaghetti

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 60 grams unsalted butter
• 4 cloves garlic finely chopped
• 1 red chilli deseeded and chopped finely (optional)
• ½ lemon zested (optional)
• 24 prawns peeled and tails removed (I paid the fish monger to do this step for me #lazy)
• 400 grams spagettini or spaghetti
• 1 cup frozen peas
• Sea salt and ground pepper
• ¼ cup parsley chopped
• Lemon juice optional
• Extra virgin olive oil

Instructions

• Cook pasta as per packet instructions. Add peas in last 2 minutes of cooking. Drain, remembering to reserve 1 cup of the cooking water for later.
• Heat the butter in a large frying pan over low-medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until garlic is golden.
• Add the prawns and cook on one side for a couple minutes, then gently turn and cook for another minute or until the prawns are tender.
• Add the pasta, peas, parsley and reserved water.
• Season with sea salt and lots of freshly cracked black pepper and toss to combine.
• Serve with a squeeze of lemon juice and a good lug of extra virgin olive oil and maybe even an extra teaspoon of butter stirred through each serving and extra black pepper!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Other recipes you might like to try for dinner Summer Baked Meatballs with Kale and Juicy Tomato Sauce or 
Healthy Lasagna.

Bren x

Am I right or am I right?!

You can get the kids home after sport, settled into homework and gets started on dinner.

Once you pop it into the oven you’ve got time to throw together a big salad (make enough for leftovers to take to work the next day) to enjoy on the side.

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Crispy Chicken With Garlicky Potato Cream Sauce

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Berleena Eberle for Brenda Janschek

Ingredients

• 1/2 tbsn olive oil
• salt and freshly ground black pepper to taste
• 800 g organic or pastured chicken thighs - skin on
• 6 kiplfer potatoes or 3 medium sweet potatoes roughly chopped into 2cm pieces
• 3 cups baby spinach
• 2 tbsn butter
• 4 cloves garlic minced
• 2 tablespoons spelt flour or gluten free flour
• 1 teaspoon dried thyme
• 1 cup chicken broth or more, as needed
• 1/2 cup of cream
• 1/4 cup freshly grated Parmesan
• salt and freshly ground black pepper to taste

Instructions

• Preheat oven to 200 degrees.
• Season skin well with salt and pepper. Preheat a large ovenproof pan to med – high, add oil and pan fry chicken skin side down for 3-4 minutes. Turn the chicken, searing bottom side for a further 2-3 mins. Turn off heat and scatter potatoes and spinach between chicken.
• Prepare the garlic potato sauce by melting butter in medium skillet over med heat. Add garlic, and stir for 1 min. Whisk in flour, stock and thyme. Turn off heat and stir through cream and parmesan. Season with salt and pepper to taste.
• Pour garlicky cream sauce over chicken, spinach and potatoes and bake into the oven for 20-25 mins.
• Garnished with parsley or a squeeze of lemon juice.

Notes

Add as many vegetables as you like!

Enjoy!

I love seeing the pictures of when you make my recipes, so please share them on my Facebook page or Instagram.

Other chicken recipes you and your family might like are Baked Chicken Nuggets and Chicken, Leek and Mushroom Pie.

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

Berleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.