Creamy Korean Jumbo King Prawn Rose Wholewheat Pasta

Boil a kettle

Peel and finely chop (or grate) your garlic

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

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

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

Once hot, add the chopped garlic and most of your chilli flakes (can't handle the heat? Go easy!) with a pinch of salt and cook for 1-2 min or until fragrant

Once fragrant, increase the heat to high

Drain then add your jumbo prawns and cook for 6-7 min or until cooked through

Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can, then chop it roughly

Once the prawns are cooked through, add your gochujang paste and tomato paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 1-2 min or until fragrant

Reduce the heat to medium-high

Once fragrant, add the drained pasta to the pan with the chopped spinach, your clotted cream and your vegetable stock mix and mix it all together – this is your creamy Korean jumbo prawn rose pasta

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