Creamy Cajun-Style King Prawn & Pepper Gluten Free Spaghetti

Boil a full kettle

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the sliced onion, chopped garlic and pepper strips and cook for 8-10 min or until starting to soften

While the onion and pepper are softening, add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of sugar and salt and a generous grind of black pepper to a plate and give everything a good mix up – this is your Cajun-style spice mix

Add your gluten free spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite, then drain it, reserving a cup of starchy pasta water

Reboil half a kettle

Meanwhile, drain, then combine your king prawns with the Cajun-style spice mix in a bowl and give everything a good mix up – these are your Cajun-style spiced king prawns

Dissolve your vegetable stock mix and soft cheese in 200ml [260ml] [350ml] boiled water – this is your creamy stock

Once the veg has softened, add your Chinese rice wine and cook for 30 secs or until evaporated

Add the Cajun-style spiced king prawns with the creamy stock to the pan and cook for 4-5 min or until the prawns are cooked and the sauce has thickened

Once thickened, add the drained gluten free spaghetti and give everything a good mix up – this is your creamy Cajun-style king prawn & pepper spaghetti

Tip: Add a splash of the starchy pasta water if your sauce is looking a little dry