This Quick Creamy Prawn Rigatoni is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Rigatoni Pasta(ContainsCereals containing gluten)
Flat Leaf Parsley
Vegetable Stock Paste(ContainsCelery)
Water for the Sauce
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) When cooked, drain in a colander and pop back into the pan. Drizzle with a little oil and stir through to stop it sticking together. Leave to the side.
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 (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 the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Wash your hands after handling raw prawns.
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.
a) Toss the cooked pasta into the sauce.
b) Add a squeeze of lemon juice to taste.
c) Season with salt and pepper to taste, then serve in bowls topped with the lemon and parsley garnish. Enjoy!