Speedy Cajun Prawn Rigatoni

a) Meanwhile, peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

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

b) Once hot, add the sliced pepper and fry until tender, 5-6 mins.

c) Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and fry until fragrant, 1 min. 

a) Once fragrant, stir through the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

b) Bring the sauce to a boil, then lower to a simmer until thickened, 3-4 mins.

a) Once the sauce is thickened, stir in the prawns and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Once the prawns are cooked, stir through the peas, cooked pasta and butter (see pantry for amount) until the butter has melted, 1 min more.