Prawn and Vegetable Spaghetti
This prawn spaghetti cooks the pasta in a spiced vegetable base instead of topping it with sauce. Parboiled spaghetti finishes in the pot with a blended paste of cayenne, tomato and onion, so it soaks up curry powder, thyme, cinnamon and nutmeg. Carrots, green beans and bell pepper add texture, and groundnut oil gives a nutty backbone. Raw cucumber and cabbage on the side give a cool, crisp contrast to the heat.
Instructions
Boil the spaghetti until it is only partly cooked and still firm, since it will finish cooking later. Drain it in a sieve and set it aside.
Blend the cayenne pepper, tomatoes, onion and ginger, if using, into a smooth paste.
Warm some groundnut oil in a pot and add the chopped onions. Stir well so they are coated in the oil.
Add the carrots, bell pepper, sausages if you are using them, spring onions and green beans. Stir to combine them with the onions.
Add the rinsed prawns along with the cinnamon and nutmeg. Fry the mixture until the prawns are cooked through and have turned pink.
Pour in a little water, then add the spaghetti, the pepper and tomato paste, the curry powder and the thyme. Cover and steam over low heat for 5 minutes.
Season with salt to taste. Serve the spaghetti with the diced cucumber and chopped cabbage alongside.
Make it personal.
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