Glyphs & Graphs

Ingredients

• 200g of whole wheat or white penne pasta
• 500g of peeled prawns (thawed if stored frozen)
• 2 tbsp of olive oil
• 4 pressed garlic cloves
• 100g Sun-dried Tomatoes – drained and chopped
• Salt and pepper to taste
• A large handful of baby spinach
• 750 ml chicken stock
• 1 tbsp corn flour
• 1 1/2 cups milk
• 1 tbsp fresh, chopped basil
• OPTIONAL pinch of chili flakes (to taste) if you want a kick

Recipe

1. Fill a large cooking pot with the chicken stock and bring to the boil. Add in the pasta and cook for 6-8 minutes, or until completely cooked. Most of the stock should be absorbed, don’t worry about any residual leftover – that bad boy will pay dividends in the creamy sauce later.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add prawns, dried tomatoes, [chilli flakes], dried basil and a pinch of salt. Cook for about 3-4 minutes, then set aside on a plate.
4. In the same pan add milk and flour and stir constantly until sauce thickens
   (about 3-4 minutes). Season with salt and pepper.
5. Add baby spinach and cook until just wilted (about 1 more minute).
6. Stir in the cooked pasta (with any leftover stock) and prawns and gently mix to combine. Enjoy!