Creamy Feta & Prawn Penne

Whilst the pasta cooks, trim the courgette, then quarter lengthways. Chop widthways into small pieces. Heat a splash of oil in a large frying pan over a medium high heat. When hot, add the chopped courgette and fry, stirring frequently until it begins to soften, 3-5 mins.

Whilst the courgette cooks, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Add the garlic and cook for a further 1-2 mins. Remove the courgette and garlic from the pan and transfer to a plate for later.

Add another splash of oil to the pan and pop back on a medium high heat. When hot, add the chopped onion and fry, stirring frequently until softened, 4-5 mins. Add the tomato puree and water (see ingredients for amount), and stir to combine. Bring to the boil then reduce the heat and simmer until slightly reduced, 2-3 mins. Crumble three quarters of the feta into the sauce, stir until it has melted in. Simmer gently, stirring until the sauce is smooth and has reduced slightly, 5-6 mins.

Once the feta has melted and the sauce is smooth, add the prawns. Cook the prawns in the sauce stirring gently, 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Then add the cooked courgette and garlic and stir through.