Creamy King Prawn & Courgette Spaghetti

Boil a kettle

Top, tail, then slice your courgette[s] into discs

Slice each courgette disc into matchsticks

Peel and finely chop (or grate) your garlic

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

Once hot, add the chopped garlic and courgette matchsticks with a pinch of salt and cook for 5-7 min or until softened

While the courgette is cooking, add your 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

Once done, drain the cooked spaghetti, reserving a cup of the starchy pasta water

Peel your Italian hard cheese until you end up with a pile of cheese shavings

Grate any remaining Italian hard cheese

Re-boil half a kettle

Once the courgette has softened, drain your king prawns, then add them to the pan and cook for 4-5 min or until cooked through

Once the prawns are cooked, add your vegetable stock mix to the pan with 50ml [65ml] [85ml] boiled water and give everything a good mix up

Remove the pan from the heat and add your crème fraîche with the drained spaghetti and grated Italian hard cheese

Season with a generous grind of black pepper and stir everything together until the sauce begins to stick to the spaghetti – this is your creamy king prawn & courgette spaghetti

Tip: Add a splash more pasta water if your sauce is looking a little dry!