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Spaghetti in a Guacamole Sauce with Garlic-fried Prawns

BY Illanique Van Aswegen

The easiest raw pasta sauce ever! The guacamole provides a wonderful creaminess to the dish without the addition of cream.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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Prawns
2 tsp (10 ml) butter
1 tsp (5 ml) Westfalia Plain Avocado Oil
400 g prawns, deveined and heads removed
1 Tbsp (15 ml) garlic, finely chopped
1 Tbsp (15 ml) lemon zest
1 Tbsp (15 ml) parsley, finely chopped
1 tsp (5 ml) lemon juice
salt and pepper

Pasta
1 (200 g) tub Westfalia Spicy Guacamole
1 C (250 ml / 25 g) rocket
¼ C (60 ml) water
¼ C (60 ml / 30 g) Parmesan cheese, finely grated + extra to serve
3 Tbsp (45 ml)Westfalia Plain Avocado Oil
250 g spaghetti, cooked
3 (375 g) tomatoes, diced
salt and pepper

To serve
1 C (250 ml / 25 g) watercress
handful onion sprouts (optional)

Prawns
Heat the butter and avocado oil together in a pan over medium heat. Add the prawns and fry for 2 minutes on each side. Stir in the garlic and cook for 1 minute. Add the lemon zest, parsley and lemon juice and toss to combine. Season to taste.

Pasta
Place the Westfalia Spicy Guacamole, rocket, water, cheese and oil into a food processor and blend until smooth. Toss the warm, cooked pasta and tomatoes through the sauce and season to taste.

To serve
Spoon the pasta into the serving dishes. Top each serving with a portion of prawns and scatter with watercress. Garnish with onion sprouts (optional) and serve with extra Parmesan cheese on the side.

Tip: The prawns can be substituted with cooked diced bacon, shredded roast chicken or tinned tuna.