This guac and prawn spaghetti is perfect for those evenings when you get home and have nothing in the fridge to cook, but don't fancy yet another omlette
A creamy, comforting pasta dinner that you only need three ingredients to make.
Guacamole and prawn spaghetti is the perfect cheat's pasta dinner. The avocado dip works exactly like a pre-made sauce. You just stir it through the cooked pasta and use the residual heat from the pan to warm it up. It's brilliant for evenings when you want a bowl of something filling and cosy but you can't be bothered with much cooking. You can use frozen prawns if you have a bag in the freezer, and pasta is a store cupboard staple. That means the only ingredient you need to source on the way home is a tub of guac, which you can find in most corner shops. The result is a simple supper for two (or for one, with leftovers for next day's lunch). All that for under 450 calories a portion, making this one of our easiest healthy pasta recipes (opens in new tab).
Ingredients
150g (5oz) spaghetti
175g (6oz) cooked king prawns
170g pot ready-made guacamole
WEIGHT CONVERTER
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to
cups
Method
Bring a large pan of salted water to the boil, add the spaghetti and then/cook for about 10 mins until “al dente” — tender, yet still with a slight bite.
Drain the spaghetti and leave it in the colander. Add the prawns to the pan (with a little oil, if you like) and heat through for a minute. Return the pasta to the pan and turn off the heat. Stir through the guacamole, and serve.
Top tips for making guacamole and prawn spaghetti
It's important not to heat the guacamole directly as it can split. When you drain the pasta, reserve a little of the cooking water. If the pasta sauce is a little too thick, add in some of the water to loosen it.
You can add a pinch of crushed chillies and a spoonful of sour cream or crème fraîche into the mix if you have them. If you can't find guacamole, use 2 tbsp pesto instead.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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