Long day? Too tired to cook? We know the feeling. With just 20 mins cooking time, this deliciously simple dish is the perfect thing to knock together if you’re in a hurry to get dinner on the table. Packed with juicy prawns and crispy pancetta, this velvety creamy wheat spaghetti is the thing pasta dreams are made of! Buon appetito!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Green Bullet Chilli
KNORR Vegetable Stock(ContainsCelery)
Wheat Spaghetti(ContainsCereals containing Gluten)
Water for the Sauce
-Halve the chilli lengthways, deseed and finely chop.
-Finely chop the chives. TIP: If you've got a pair of sharp kitchen scissors they'll make short work of the chives!
-Pour the boiling water into a large saucepan on high heat and bring back to the boil.
Halve the lemon.
-Add the spaghetti, bring to the boil and cook for 8 mins.
-When the pasta is cooked, reserve some cooking stock (see ingredients for amount) then drain the spaghetti into a colander.
Meanwhile, heat a splash of oil in a frying pan on medium-high heat.
Add the pancetta and a pinch of chilli and cook, stirring, until is golden, 2-3 mins.
Add the prawns, cook for 2 mins.
Add the garlic and mix through. Cook for another minute.
Add the reserved pasta stock to the sauce.
Turn the heat to low and add the creme fraiche and half of the chives.
Stir and simmer until the prawns are cooked through and the sauce is piping hot, another 2-3 mins.
-IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
-Stir the drained pasta into your sauce and gently mix.