Spicy Prawn Linguine
with Veggie 'Nduja, Leek, Lemon and Spinach
Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. It's perfectly paired with the mix of cod, smoked haddock and salmon in this pasta dish. The fish is what gives it its name - pescatore!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Leek
150 grams
King Prawns
(Contains: Crustaceans)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
½ unit(s)
Lemon
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
½ sachet(s)
Vegan ‘Nduja
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
c) 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 leek and cook until softened, 4-6 mins.
c) Once softened, add the garlic and fry for 1 min.
d) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened slightly, 2-3 mins.
a) Meanwhile, pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
b) Add the linguine and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the sauce has thickened, gently stir through the prawns.
b) Simmer gently, stirring occasionally, until the prawns are cooked, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
c) While the pranws are cooking, zest and cut the lemon into wedges (see ingredients for amount).
a) Once cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through the Italian style cheese, veggie 'Nduja (see ingredients for amount - add less if you'd prefer things milder), honey and butter (see pantry for both amounts), followed by the cooked linguine and lemon juice.
c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) Share the prawn linguine between your serving bowls.
b) Sprinkle over the lemon zest to finish.
Enjoy!
