Quick Creamy Prawn Rigatoni
with Charred Courgette and Lemon
A classic combination, this Quick Creamy Prawn Rigatoni is paired with a delicious alfredo style sauce. Zesty from the lemon and studded with juicy king prawns, it's also been designed by our chefs for a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 unit(s)
Courgette
(May contain Celery)
½ unit(s)
Lemon
1 unit(s)
Garlic Clove
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
b) Halve the lemon (see ingredients for amount).
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the courgette chunks and cook until charred, 5-6 mins.
c) Add the garlic and cook, stirring, for 30 secs.
a) Once the courgette chunks are charred, lower the heat and add the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.
b) Bring to a simmer, then cook until the sauce has thickened slightly, 3-4 mins.
c) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
a) Once thickened, bring the sauce to the boil. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
b) When ready, mix the cooked pasta into the sauce with a squeeze of lemon juice.
c) Taste and season with salt and pepper. Add a splash of water if the sauce is a little too thick.
a) Serve your creamy prawn pasta between your bowls.
b) Add more lemon juice if needed.
Enjoy!
