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Quick Creamy Salmon, Prawn and Pea Rigatoni

Quick Creamy Salmon, Prawn and Pea Rigatoni

with Charred Courgette and Lemon
Recipe Development Team
Recipe Development TeamUpdated on May 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
901 kcal
Protein
: 
49.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Crustaceans
  • Fish
  • Mustard
  • Soya
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

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

160 grams

King Prawns

(Contains: Crustaceans)

120 grams

Peas

200 grams

Salmon Fillets

(Contains: Fish)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)3772 kJ
Energy (kcal)901 kcal
Fat43.2 g
of which saturates18.7 g
Carbohydrate81.1 g
of which sugars12.9 g
Dietary Fibre8.5 g
Protein49.5 g
Cholesterol163.2 mg
Salt2.4 g
Potassium46 mg
Calcium61.2 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Colander
•Large Saucepan
•Baking Paper
•Garlic Press
•Pan

Instructions

Cook the Pasta
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt.

b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

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

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

Get Prepped
2

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

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

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

Char the Courgette
3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the courgette chunks and cook until charred, 6-8 mins. Turn only every couple of mins.

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

Make the Creamy Sauce
4

a) Once the courgette is charred, lower the heat to medium-high. 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.

Add the Prawns
5

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) Add the peas to the sauce for the last min of prawn cook time to warm through.

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

d) Taste and season with salt and pepper. Add a splash of water if the sauce is a little too thick.

Finish and Serve
6

a) Serve your creamy prawn pasta between your bowls.

b) Top with the salmon fillets.

c) Add more lemon juice if needed.

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