Quick Creamy Prawn Rigatoni

Name: Quick Creamy Prawn Rigatoni with Charred Courgette and Lemon
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 180 grams Rigatoni Pasta; 1 unit(s) Courgette; ½ unit(s) Lemon; 1 unit(s) Garlic Clove**; 150 grams Creme Fraiche; 10 grams Vegetable Stock Paste; 150 grams King Prawns; 50 milliliter(s) Water for the Sauce

with Charred Courgette and Lemon

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This delicious Quick Creamy Prawn Rigatoni has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Allergens:

Cereals containing gluten

•Milk

•Celery

•Crustaceans

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

1 unit(s)

Courgette

(May contain traces of: Celery)

½ unit(s)

Lemon

1 unit(s)

Garlic Clove**

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2664 kJ

Energy (kcal)637 kcal

Fat26.5 g

of which saturates15.5 g

Carbohydrate76.1 g

of which sugars9.2 g

Dietary Fibre4.9 g

Protein25.1 g

Salt2.2 g

Calcium33.5 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Garlic Press

•Pan

Instructions

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

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 courgette chunks 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. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Once thickened, bring the sauce to the boil. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are 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 the sauce is a little too thick.