ThermOMG Recipes

Inspiring recipes for the Thermomix 

Lemon Chilli Prawn Spaghetti

This was absolutely delicious and it was created on a night that I wasn't sure we were actually going to get fed!!  I had been flat out all day and I was heading out early for an event in the evening so it was a last minute chuck together and use what I had available sort of meal.  I was so pleased it worked sooo well!!  I'll be honest I am working from memory with the cooking times for the pasta because it appears I threw out my scribbles so just check the pasta in the end to make sure it is cooked.  It will continue to soften in the Thermoserver and the sauce will thicken as well.  If you are not a prawn person then you could definitely use chicken but I would add it when you saute the onions and then make sure you only use REVERSE speed. Hope you enjoy it as much as we did.  Eb x

Print this recipe

  • 80g parmesan cheese small cubes
  • 1 small onion peeled and halved
  • 1 large garlic clove
  • 1 red chilli (or to taste)
  • 30g olive oil
  • 50g lemon juice
  • 60g TMX Vegetable Stock Paste
  • 800g water
  • 200g coconut milk/cream or cream
  • 300g dried spaghetti (or pasta of choice)
  • 300g prawns (flesh only)
  • Handful of spinach leaves – put into the Thermoserver

Add parmesan to the bowl and grate on Speed 8 for 5-10 seconds.  SET ASIDE.  Clean bowl.

Add onion, garlic and chilli to the bowl and chop on Speed 6 for 3 seconds.  Add oil and saute for 5 minutes at Varoma (or 120deg) on Speed 1.

Add juice, stock, water and cream of choice and cook for 5 minutes at 100deg Speed 1.

Add prawns and put the lid on the Thermomix.  Put the spaghetti through the MC hole in the lid and set to cook for 12 minutes at 100deg Reverse Soft Speed.  Use your spatula to help push the spaghetti down towards the end.

Check that your spaghetti is cooked then place in your Thermoserver along with a good handful of the parmesan cheese.  Stir it through with your spatula.  Place lid on your Thermoserver and allow to rest for 10 minutes before serving.