Smoky Garlic King Prawn & Pea Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

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 or until cooked with a slight bite

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

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

Peel and finely chop (or grate) your garlic

Once hot, drain your king prawns and add them to the pan with the chopped garlic and most of your ground smoked paprika (save a little for garnish!) and cook for an initial 3 min or until the prawns have started to colour

Once the prawns have started to colour, add your vegetable stock mix and soft cheese to the pan with 100ml [150ml] [200ml] reserved starchy pasta water and give everything a good mix up until fully combined

Wash your spinach and pat it dry with kitchen paper, then stir it through the king prawns with your blanched peas and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 3-4 min or until the spinach has wilted, the sauce has thickened slightly and the prawns are cooked through

Add the drained pasta to the pan with a good grind of pepper and a knob of butter

Give everything a good mix up until the butter has melted and the pasta is coated in the sauce – this is your smoky garlic king prawn & pea spaghetti

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