Prawn and Tomato Linguine
with Charred Courgette and Chilli
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Courgette
(May contain Celery)
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
180 grams
Linguine
(Contains Cereals containing gluten)
½ unit(s)
Red Chilli
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
b) Trim the courgette, then slice into thick 1cm rounds.
c) Peel and grate the garlic (or use a garlic press). Grate the cheese.
a) Heat a large frying pan on high heat (no o il).
b) Once hot, add the courgette and cook until starting to char, 2-3 mins each side.
c) Transfer to a clean chopping board or plate and allow to cool.
a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander.
c) Pop back into the pan, drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, put the (now empty) frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the garlic and a pinch of chilli flakes (use less if you'd prefer things milder - add more later if you'd like) and cook, stirring, for 1 min.
c) Stir in the tomato passata, sun-dried tomato paste, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 4-5 mins.
d) In the meantime, drain the prawns and pat dry with kitchen paper.
a) Once thickened, stir the prawns into the tomato sauce and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
b) Meanwhile, roughly chop the charred courgette rounds.
c) In a small bowl, mix together the chopped courgette and a pinch of chilli flakes (use less if you'd prefer things milder).
a) Add the cooked pasta, cheese and half the charred courgette mixture to the sauce.
b) Mix well to combine, then season to taste with salt and pepper. Add a splash of water if it's a little thick.
c) Share the prawn linguine between your bowls, then spoon over the remaining charred courgette mixture to finish.
d) Enjoy!
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