Quick Creamy Prawn Rigatoni

a) While the pasta cooks, trim the courgette, then halve lengthways. Slice into 1cm thick pieces.
b) Zest and 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 and cook until starting to brown, 3-4 mins on each side.
c) Add the garlic and cook, stirring, for 1 min more.

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.
b) Stir together and season with salt and pepper.
c) Bring to a simmer, then cook until the sauce has thickened slightly, 3-4 mins.

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. The prawns are cooked when pink on the outside and opaque in the middle.
b) Add a splash of water if it gets too thick.