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Prawn and Tomato Linguine

Prawn and Tomato Linguine

with Charred Courgettes

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This delicious Prawn and Tomato Linguine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedRapidUnder 650 calories
Allergens:MilkCereals containing glutenCeleryCrustaceans

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


180 grams


(ContainsCereals containing gluten)

1 pinch

Chilli Flakes

1 pack(s)

Tomato Passata

1 sachet

Sun-Dried Tomato Paste

10 grams

Vegetable Stock Paste


150 grams

King Prawns


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2221 kJ
Energy (kcal)531 kcal
Fat10.0 g
of which saturates4.3 g
Carbohydrate76.7 g
of which sugars10.4 g
Protein31.5 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Trim the courgette, then slice into thick 1cm rounds. Trim and thinly slice the spring onion.
c) Peel and grate the garlic (or use a garlic press). Grate the cheese.


a) Heat a large frying pan on high heat (no oil).
b) When hot, add the courgette and cook until starting to char, 2-3 mins each side.
c) Transfer to a clean chopping board or plate and allow to cool.


a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander.
c) Pop back into the pan, drizzle with oil and stir through to stop it sticking together.


a) Meanwhile, put the (now empty) frying pan on medium-high heat with a drizzle of oil.
b) When hot, add the garlic and a pinch of chilli flakes (use less if you don't like heat - you can add more later if you'd like) and cook, stirring, for 1 min.
c) Stir in the tomato passata, sun-dried tomato paste, water for the sauce (see ingredients for amount) and vegetable stock paste. Bring to the boil and simmer until thickened, 4-5 mins.


a) Once thickened, stir the prawns into the tomato sauce and cook for 3-4 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.
b) Meanwhile, roughly chop the charred courgette rounds.
c) In a small bowl, mix together the chopped courgette, spring onion and a pinch of chilli flakes (use less if you don't like heat).


a) Add the cooked pasta to the sauce along with the cheese and half the chopped courgette mix.
b) Mix well to combine, then season to taste with salt and pepper. TIP: Add a splash more water if it's a bit dry.
c) Share the prawn linguine between your bowls, then spoon over the remaining chopped courgette mix to finish. Enjoy!