Crab & Fusilli Pasta Bake with Grilled Courgette & Parsley Salad

Serving size

1 person 2 people 4 people

Ingredients

110g baby tomatoes
1 shallot
2 garlic clove
1 courgette
120g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
20g extra mature cheddar cheese (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
1 unwaxed lemon
1 handful of fresh flat-leaf parsley
100g white crab meat (Crustaceans)

(white crab meat)
80g greek style yoghurt (Milk)
1 tbsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
30g yellow pea crumb (use half)

(yellow pea whole grain flour (100%))
20g rocket

Allergens

Contains: Milk, Crustaceans, Mustard

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	522Kcal
	472kJ	2186kJ
Fat	4.1g	19g
of which saturates	1.4g	6.7g
Carbohydrates	14g	63g
of which sugars	2.2g	10g
Protein	5.5g	25g
Salt	0.24g	1.1g
Fibre	1.7g	7.7g

Ingredients

110g baby tomatoes (use half)
20g rocket (use half)
1 tbsp wholegrain mustard (use half) (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
30g yellow pea crumb (use a quarter)

(yellow pea whole grain flour (100%))
1 handful of fresh flat-leaf parsley (use half)
1 courgette (use half)
1 unwaxed lemon (use half)
80g greek style yoghurt (use half) (Milk)
20g extra mature cheddar cheese (use half) (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
1 garlic clove (use half)
1 shallot (use half)
120g brown rice fusilli pasta (use half) (Soya)

(Brown rice flour 100%)
100g white crab meat (use half) (Crustaceans)

(white crab meat)

Allergens

Contains: Milk, Crustaceans, Mustard

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	564Kcal
	507kJ	2359kJ
Fat	5.2g	24g
of which saturates	1.6g	7.4g
Carbohydrates	13g	63g
of which sugars	2.2g	10g
Protein	5.4g	25g
Salt	0.24g	1.1g
Fibre	1.7g	7.7g

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Crab & Fusilli Pasta Bake with Grilled Courgette & Parsley Salad

Name: Crab & Fusilli Pasta Bake with Grilled Courgette & Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 110g baby tomatoes; 1 shallot; 2 garlic clove; 1 courgette; 120g brown rice fusilli pasta; 20g extra mature cheddar cheese; 1 unwaxed lemon; 1 handful of fresh flat-leaf parsley; 100g white crab meat; 80g greek style yoghurt; 1 tbsp wholegrain mustard; 30g yellow pea crumb (use half); 20g rocket

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Shellfish

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the grill to high (240C)
Bring a medium saucepan filled with salted water to the boil
Pull out a medium baking dish, a small bowl, a sieve, a grater & a measuring jug

Grill & boil

Halve the courgettes lengthways, then cut into 1cm thick half-moons on an angle
Lay the courgette flat onto the baking dish, drizzle with 2 tsp oil, a pinch of salt and pepper. Grill on the top shelf of the oven for 10-12 mins, until beginning to soften
Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked. Reserve 80ml pasta water, then drain. Stir 1/2 tsp oil through the pasta to prevent from sticking

Prep time

Meanwhile; Halve the tomatoes. Thinly slice the shallot. Finely chop or crush the garlic.
Add the shallot, garlic and half of the tomatoes to the courgette baking dish with 2 tsp oil, a pinch of salt and pepper. Mix well, then grill for a further 10-11 mins, until the tomatoes are soft

Make the crab mix

Meanwhile, finely grate the cheese. Zest and halve the lemon. Finely chop the parsley
In the small bowl, combine the crab with one-quarter of the yoghurt, a pinch of lemon zest, salt and pepper

All together now

After 8-10 mins, remove the baking dish from the oven and stir in the mustard, reserved pasta water, remaining yoghurt, a pinch of the remaining lemon zest, half the parsley and three-quarters of the cheese. Season with salt and pepper, mix until combined, then stir in the cooked pasta
Spoon the crab mixture over the top of the pasta, scatter with the remaining cheese and the half pack of pea crumb. Grill for 5-6 mins, until golden and bubbling

Plate up

Wash out the small bowl and add the juice of half the lemon, rocket and the remaining parsley and tomatoes. Toss to mix and season with salt and pepper
Share the pasta between bowls with the salad alongside. Serve with the remaining lemon, cut into wedges