INGREDIENTS
170 g
King prawns, Frozen
330 g
Cherry tomatoes
100 g
Chestnut mushrooms
25 g
Curly kale
15 g
Flat leaf parsley
100 g
Green beans
1/2
Onion
1/2
Red bell pepper
2
X garlic cloves
1 l
Vegetable stock
200 g
Spaghetti pasta
1
Salt & pepper
1
Low calorie cooking spray
70 g
St helen's farm goats cheese, Mild grated