Quick Creamy Double Prawn Rigatoni

a) While the pasta cooks, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Halve the lemon (see ingredients for amount).

c) Peel and grate the garlic (or use a garlic press).

a) Heat a large frying pan on high heat (no oil).

b) Once hot, add the courgette chunks and cook until starting to brown, 5-6 mins.

c) Add the garlic and cook, stirring, for 30 secs.

a) Once the courgettes are browned, lower the heat and add the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.

b) Bring to a simmer, then cook until the sauce has thickened slightly, 3-4 mins.

c) Meanwhile, drain the prawns.

a) Once thickened, bring the sauce to the boil. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

b) When ready, mix the cooked pasta into the sauce with a squeeze of lemon juice.

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