Spicy Cajun Prawn, Tomato & Super Greens Rigatoni

a) Once boiled, pour the water into a large saucepan with 1/2 tsp salt on high heat. 

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

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Add the Cajun spice mix (add less if you'd prefer things milder) and garlic. Stir-fry for 30 secs. Drain the prawns.

b) Stir in the prawns, passata, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) When the rigatoni has been cooking for about 8 mins, add the Tenderstem® to the same pan and bring back to the boil.

b) Cook with the pasta for the last 3-4 mins of cooking time.

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

a) Once the tomato sauce has thickened, add the butter (see pantry for amount) and spinach to the pan, a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the sun-dried tomato paste, cooked pasta, broccoli, peas and cheese into the sauce. Heat through until the peas are piping hot, 1 min more.

c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.