prep: 10mins
cook: 15mins
serves: 4


  • 400g spaghetti
  • 2 Tbsp pine nuts
  • 1 Tbsp olive oil
  • 400g prawn cutlets
  • 2 garlic cloves
  • 3 small zucchini
  • 200mL Bulla Pure Cream
  • 150mL chicken stock
  • 1/2 cup small parsley leaves
  • 2 Tbsp mint leaves
  • zest of 1/2 a lemon
  • salt flakes & freshly ground pepper, to taste
  • 1 red chilli, to serve
  • squeeze of lemon, to serve

Prawn & Zucchini Spaghetti


  1. Bring a large saucepan of water to the boil and cook pasta to pack directions. Drain.
  2. Heat a large frying pan over low heat and toast pine nuts until golden. Set aside.
  3. Add half the oil to the pan and cook prawns until seared but not quite cooked through. Set aside.
  4. Add remaining oil to the pan and cook garlic until just tender. Stir in zucchini and cook for a further 2 minutes. Return prawns to the pan with the Bulla Pure Cream and stock. Bring to a gentle simmer and add the herbs, reserving some for garnish, and lemon zest. Season to taste.
  5. Add the freshly cooked pasta to the pan and toss well. Serve pasta with reserved herbs, pine nuts, chilli and a squeeze of lemon.