Creamy King Prawn and Green Veg Pesto Pasta
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Creamy King Prawn and Green Veg Pesto Pasta

Creamy King Prawn and Green Veg Pesto Pasta

with Roasted Tomatoes

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 time20 minutes


serving amount

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Double Cream

(Contains Milk)

120 grams


40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Fresh Pesto

(Contains Milk)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

½ tsp



Nutritional information

Energy (kJ)3728 kJ
Energy (kcal)891 kcal
Fat48.6 g
of which saturates26.2 g
Carbohydrate78.6 g
of which sugars12 g
Protein33.3 g
Salt2.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Baking Tray
Aluminum Foil
Small Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

b) Halve the baby plum tomatoes.

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


a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).

c) Fold the foil, sealing on all sides to create a parcel, then place onto a small baking tray.

d) When the oven is hot, roast the tomato parcel on the top shelf until softened, 12-15 mins.


a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.

b) Cook until tender, 12 mins.


a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat. Drain the prawns.

b) Once hot, add the prawns and then stir-fry for 1-2 mins. Next, add the garlic and fry for 1 more min.

c) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 3-4 mins.

d) Once reduced, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.


a) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.


a) When everything's piping hot, spoon the creamy veg pasta into your bowls and drizzle over the fresh pesto.

b) Carefully remove your roasted tomatoes from the foil and serve them on top.

c) Spoon over the tomato juices from the parcel to finish.



Step 4 MOD: If you’ve chosen to add prawns, drain them, then add them to the pan before the garlic. Fry for 1-2 mins, then add the garlic and continue as instructed. The prawns will cook through while simmering. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.