Rotini Pasta & Prawns in a Creamy Garlic Spinach Sauce

Cook pasta in large stock pot.
Produce MAGGI Béchamel Sauce Mix as per container directions, using water and milk. Cover and keep warm.
In a large pan, sauté garlic and onion with butter. Add white wine and reduce to 1/3 volume.
Add prawns and sauté until wine is fully reduced and prawns are cooked.
Add warm Béchamel Sauce Mix and spinach leaves to pan. Stir to combine.
Drain cooked pasta, put into serving bowls, evenly ladle prawns and sauce mix over pasta and serve with parmesan and cracked black pepper.

Qty	Unit	Ingredient	Preparation
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

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