May 6, 2026
High in protein - to keep you fuller for longer and support muscle health
High in fibre - helps reduce heart disease risk and feeds your gut microbes.
Packed with vegetables - to get you closer to “10-a-day”.Prawn, Mushroom, Kale and Chickpea Puttanesca PastaIngredients (serves 2)1 tbsp olive oil200g jumbo prawnsif using fish instead of prawns, cut them into 2” chunks150g king oyster mushroom, finely sliced160g red pepper, finely sliced100g cavolo nero, finely sliced½ tsp red chilli flakes (optional)1 tbsp capers50g kalamata olives, pitted and chopped1 can chickpeas (can), drained and rinsed200g passata100g lentil pastaMethod:1. Prep your ingredients.2. Heat half the oil in a frying pan. Season the prawns and cook for 2–3 minutes on each side until pink. Remove to a plate.3. Add the remaining oil to the pan. Cook the mushrooms with a little salt and pepper for 7–8 minutes until golden and reduced.4. Add the red pepper and kale and cook for 2–3 minutes until wilted. Stir in the chilli flakes, if using, and cook for 30 seconds until fragrant.5. Add the capers, olives, chickpeas and passata. Simmer for 4–5 minutes until slightly reduced.6. Meanwhile, cook the pasta in salted boiling water for 8–10 minutes until al dente.7. Drain, reserving a mug of pasta water. Add the pasta and prawns to the sauce, splashing in a little pasta water as needed. Cook for 1 minute, stirring, until glossy and coated.All these recipes can be found on The Doctor’s Kitchen app 
simply download and search for “pasta”United Kingdom of Great Britain and Northern Ireland
