Rotini Pasta & Prawns in a Creamy Garlic Spinach Sauce

  • 0:15 Time to table
  • 10 Portions
  • 620 kcal/p.


  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. In 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.

Recipe Details

1kgPasta, driedRotini
60grButter, unsalted 
50grOnionFinely diced
750grPrawn, peeled, rawDe-veined
150grSpinach, fresh 
150grMAGGI Classic Bechamel Sauce 
750mLMilkTubes, sliced
250mLWhite wine 
150grParmesan cheese 


Nutritional Analysis

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