Top down view of a large frying pan on a hob with prawns and spinach in a cream cheese sauce

Ingredients

Serves 2

150 g lentil pasta
200 g prawns (peeled and deveined, fresh or frozen)
1 clove of garlic
1 spring onion
1 tbsp rapeseed oil or olive oil
100 g cream cheese (plain or with herbs)
2 tbsp lemon juice
1 handful of baby spinach (optional)
Black pepper, chilli flakes (to taste)
Fresh herbs such as parsley or chives, for garnish

Method

1. Prepare the prawns

If using frozen prawns, allow them to fully defrost and pat dry with kitchen paper.

2. Chop the onion and garlic

Slice the spring onion into thin rings and finely chop the garlic.

Person draining cooked lentil pasta over a modern kitchen sink

3. Cook the pasta

Cook the lentil pasta according to the packet instructions in lightly salted water (usually 6–8 minutes).

Drain, reserving a small amount of the cooking water.

4. Cook the prawns

Heat the oil in a large frying pan over medium heat. Sauté the garlic briefly, then add the prawns and cook for 2–3 minutes on each side until pink and cooked through.

Season with lemon juice, black pepper, and optional chilli flakes.

5. Make the sauce

Reduce the heat and stir in the cream cheese. If the sauce is too thick, add a splash of the reserved pasta water.

Stir in the spring onion and, if using, the baby spinach. Let the spinach wilt slightly.

6. Combine and serve

Add the cooked pasta to the pan and mix gently to coat in the sauce.

Taste and adjust seasoning with more lemon juice, black pepper, or herbs.

Divide between two plates and garnish with fresh herbs.

Tip:

This dish can also be easily varied with courgette, peas or cherry tomatoes. Instead of prawns, you can use pan-fried chicken strips or tofu.

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