Mussel, Prawn and Veggie 'Nduja Linguine
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Mussel, Prawn and Veggie 'Nduja Linguine

with Cheese and Balsamic Dressed Salad

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 Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten)

1 sachet(s)

Vegan ‘Nduja

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

1 bunch(es)


150 grams

King Prawns

(Contains Crustaceans)

1 pack(s)

Garlic & White Wine Scottish Mussels

(Contains Milk, Molluscs)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)2978 kJ
Energy (kcal)712 kcal
Fat18.6 g
of which saturates8.6 g
Carbohydrate89.2 g
of which sugars16.5 g
Protein44 g
Salt5.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Lidded saucepan
Chopping Board
Medium Bowl



Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.

While it comes to the boil, peel and grate the garlic (or use a garlic press).

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 and garlic, fry for 30 secs. 

Stir in the passata, vegetable stock paste and sugar (see pantry for amount). 

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


While the sauce simmers, halve the baby plums and pop them into a medium bowl with the balsamic glaze and a drizzle of olive oil. Season with salt and pepper and mix together. Set aside for now. 

Finely chop the chives (use scissors if easier).


Once the sauce has thickened, drain the prawns and add them to the pan. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Next, add the mussels and their liquid to the pan. Bring to a boil.

Pop a lid on the pan and turn the heat down to medium-high. Cook until the prawns are cooked through and the mussels are piping hot, 5-6 mins.

Discard any mussels that do not open. IMPORTANT: Ensure the mussels are piping hot throughout. The prawns are cooked when pink on the outside and opaque in the middle.


Once the seafood 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.


Share the linguine between your serving bowls, teasing out some of the mussels and prawns to plate on top of the pasta. 

Sprinkle over the chives.

Toss the baby leaf mix into the tomatoes and serve the salad on the side. 


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