Fisherman's Prawn Pasta

When boiling, add the penne 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.

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 30 secs.

Add the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil.

Then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

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

Stir the pasta, Italian style cheese, pesto and butter (see pantry for amount) into the sauce until combined and melted.

Taste and season with salt and pepper. Add a splash of water if it's a little too thick.