Classic Creamy Prawn Pasta Primavera
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Classic Creamy Prawn Pasta Primavera

Classic Creamy Prawn Pasta Primavera

with Leek, Peas and Chive Gremolata

Looking for a quick and tasty midweek dinner option? Try cooking up our Classic Creamy Prawn Pasta Primavera in just 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)


180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Mixed Herbs

1 unit(s)


1 bunch(es)


150 grams

Creme Fraiche

(Contains Milk)

40 grams

Baby Spinach

120 grams


40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

20 grams


125 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3526 kJ
Energy (kcal)843 kcal
Fat40.5 g
of which saturates24.5 g
Carbohydrate86.6 g
of which sugars14.7 g
Protein36 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan
Small Bowl


Prep your Veg

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

b) Peel and grate the garlic (or use a garlic press).

c) Trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.

Cook the Pasta

a) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

c) Meanwhile, melt the butter (see pantry for amount) with a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

Fry the Prawns and Leek

a) Once the oil is hot, add the prawns and sliced leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic and cook for 1 min more.

b) Next, stir in the veg stock paste, mixed herbs and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

Gremolata Time

a) Meanwhile, zest and cut the lemon into wedges. 

b) Finely chop the chives (use scissors if easier).

c) In a small bowl, combine the lemon zest and half the chives. Set your gremolata aside. 

Bring on the Creamy Sauce

a) Once the sauce has reduced, stir in the creme fraiche, spinach and peas. Bring to the boil and simmer until the spinach is wilted and piping hot, 1-2 mins. Add the cooked pasta and toss to combine.

b) Remove the pan from the heat, then stir through the cheese, remaining chives and a squeeze of lemon juice. 

c) Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little thick.


a) Share the pasta primavera between your bowls.

b) Sprinkle over the chive gremolata to finish. Serve with any remaining lemon wedges for squeezing over.