Home

Rotini Pasta & Prawns in a Creamy Garlic Spinach Sauce

Rotini Pasta & Prawns in a Creamy Garlic Spinach Sauce Recipe
Rotini Pasta & Prawns in a Creamy Garlic Spinach Sauce Recipe
  • Preparation time
    15 min
  • Number of servings
    10

Rotini Pasta Prawns Creamy Garlic Spinach Sauce

Ingredients
MAGGI Classic Bechamel Sauce Mix 2kg
MAGGI CLASSIC Bechamel Sauce Mix 2kg x 6
  • 1 kg Pasta, dried Rotini
  • 60 gr Butter, unsalted
  • 10 gr Garlic Crushed
  • 50 gr Onion Finely diced
  • 750 gr Prawn, peeled, raw De-veined
  • 150 gr Spinach, fresh
  • 150 gr MAGGI Classic Bechamel Sauce
  • 750 mL Water
  • 750 mL Milk Tubes, sliced
  • 250 mL White wine
  • 150 gr Parmesan cheese
Preparation
  • 1
    Cook pasta in large stock pot.
  • 2
    Produce MAGGI Béchamel Sauce Mix as per container directions, using water and milk. Cover and keep warm.
  • 3
    n a large pan, sauté garlic and onion with butter. Add white wine and reduce to 1/3 volume.
  • 4
    Add prawns and sauté until wine is fully reduced and prawns are cooked.
  • 5
    Add warm Béchamel Sauce Mix and spinach leaves to pan. Stir to combine.
  • 6
    Drain cooked pasta, put into serving bowls, evenly ladle prawns and sauce mix over pasta and serve with parmesan and cracked black pepper.
Nutritional analysis per serving  
Energy (Kj) 2816
Energy (Kcal) 672
Protein (g) 38
Fats, total (g) 17
Fats, saturated (g) 11
Carbohydrate, total (g) 90
Sugars (g) 8
Sodium (mg) 1198

Related Recipes