Prawn, Mussel and Veggie 'Nduja Linguine

When boiling, add the linguine 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.

While the pasta cooks, heat a drizzle of oil in another large saucepan on medium heat.

Add the vegan 'Nduja (add less if you'd prefer things milder) and garlic. Fry for 30 secs. 

Stir in the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 7-8 mins.

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

Add the prawns and drained mussels to the pan. Bring to a boil.

Pop a lid on the pan and turn the heat down to medium-high. Cook until the mussels are piping hot, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

Once the sauce is ready, remove the lid and simmer the sauce for a further 3-4 mins.

Next, remove from the heat and stir in the cheese.

Add the linguine and toss together gently so the pasta is nicely coated in the sauce. Season with salt and pepper.