Quick Creamy Prawn Penne

a) While the pasta cooks, trim the courgette, halve lengthways and slice into 1cm half moons.
b) Roughly chop the parsley (stalks and all).
c) Zest and halve the lemon.
d) Peel and grate the garlic (or use a garlic press).

a) Heat a large frying pan on high heat (no oil) and add the courgette.
b) Cook until starting to brown, 3-4 mins on each side.
c) Add the garlic and cook, stirring, for 1 min.

a) Once the courgettes are browned, reduce the heat and add the creme fraiche, water for the sauce (see ingredients for amount) and vegetable stock paste to the pan.
b) Season with salt and pepper.
c) Stir together, bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.

a) Stir the prawns into the sauce and continue to simmer until cooked through, 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) Add a splash of water if the sauce is a bit thick.
c) Meanwhile, mix together the lemon zest and parsley in a small bowl.