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Creamy King Prawn and Sun-Dried Tomato Rigatoni

Creamy King Prawn and Sun-Dried Tomato Rigatoni

with Red Pepper Chilli Jelly and Italian Style Cheese
Recipe Development Team
Recipe Development TeamUpdated on July 02, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
701 kcal
Protein
: 
34g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • Crustaceans
  • Soya
  • Mustard
  • May contain traces of allergens

This Creamy King Prawn, Sun-Dried Tomato, Spinach and Leek Rigatoni is one of our summertime go-tos. We've added sun-dried tomato paste to the sauce for sun-soaked richness that perfectly complements the sweet and tender leeks.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Mustard)

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

1 unit(s)

Leek

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

25 grams

Red Pepper Chilli Jelly

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

160 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)2935 kJ
Energy (kcal)701 kcal
Fat21.1 g
of which saturates11.9 g
Carbohydrate90.5 g
of which sugars24 g
Dietary Fibre9.4 g
Protein34 g
Cholesterol83.2 mg
Salt3.6 g
Potassium644.7 mg
Calcium91.8 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Colander
•Large Saucepan
•Garlic Press
•Large Frying Pan

Cooking Steps

Cook the Pasta
1

Bring a large saucepan of water to the boil with ½ tsp salt.

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

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

Finish the Prep
2

In the meantime, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

Get Frying
3

Heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the sliced pepper and fry until starting to soften, 4-5 mins. Continue to stir while it cooks.

Add the leek and stir-fry for 4-5 mins more.

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Simmer the Sauce
4

Next, add the prawns and garlic and fry for 2-3 min. Once hot, add the prawns and stir-fry for 2-3 mins. 

Stir through the passata, vegetable stock paste, creme fraiche and water for the sauce (see pantry for amount).

Bring to the boil, then lower to a simmer. Cook the sauce until thickened, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Add the Flavour
5

Once the sauce has thickened, stir through the sun-dried tomato paste, red pepper chili jelly and half the hard Italian style cheese.

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

Dinner is Served
6

Stir the pasta through the sauce and share between your bowls. 

Top with the remaining cheese.

Meal right image

Explore Similar Recipes

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