Light and lemony crab spaghetti recipe

If you thought those Primula squeezy cheeses were just for crisps or canapés, think again. They’re actually super for melting, and melt almost instantly when heated – making them an ideal base for sauces! There’s a number of different versions that work well in pasta sauces; Primula with Ham (great for carbonaras) and Primula with Chive (works well in most sauces), and there’s also Prawn or Salmon flavours, but my favourite for cooking with is the Primula Light as it’s not too cheesy or heavy (42 calories, to be exact), and covers pasta beautifully! Squeeze a little into your frying pan next time you make a sauce and see for yourself. Oh, and it’s also gluten free, naturally high in protein and calcium, and suitable for mums to be.

This crab and zesty sauce keep this pasta recipe surprisingly light, leaving plenty of room for second helpings. It can easily be made in bulk and is an easy quick-fix for dinner parties! A little Tabasco goes a long way in giving this dish a peppery edge, so have some to hand at the dinner table.

For the sauce, you will need:

  • 1 squeezy tube of Primula Light Cheese
  • 2 tins of lump crab meat, drained
  • juice of 1 lemon
  • 1 glass of dry white wine (Pinot Grigio is perfect)
  • 2 – 3 garlic cloves, peeled and crushed
  • 1 handful of flat leave parsley


1. Bring a large pan of water to the boil and cook the spaghetti according to packet instructions, stirring occasionally to prevent the pasta from sticking to the bottom.

2. While the pasta is cooking, heat a drizzle of olive oil in a frying pan and add the crushed garlic.

3. Add the contents of 1 tube of Primula Light, then stir in the crab.

4. Squeeze in the juice of 1 lemon and stir into a bubbly thick paste.

5. Add the glass of white wine and let it simmer. Season with salt and pepper, then set aside.

6. Once the pasta is done cooking, drain and then return it to the pan and tip in the crab mixture. Toss together with the parsley until it’s evenly covered, then transfer the pasta to a serving plate.

7. Serve with lemon wedges, extra parsley, olive oil, salt, pepper and Tabasco.