Tuscan-style King Prawn Pasta with Brown Rice Penne, Courgette & Sundried Tomato Sauce

Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
250g brown rice casarecce pasta (Soya)

(Brown rice flour 100%)
400 x king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
1 unwaxed lemon
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
3 garlic clove
1 onion
2 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
80g baby spinach
2 courgette
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
2 pepper

Allergens

Contains: Crustaceans, Eggs, Milk, Nuts

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	512Kcal
	428kJ	2141kJ
Fat	3.4g	17g
of which saturates	0.6g	3.1g
Carbohydrates	13g	64g
of which sugars	2.0g	9.9g
Protein	5.6g	28g
Salt	0.6g	3.0g
Fibre	1.6g	8.1g

Back

High protein 6 plants Low sat fat

Tuscan-style King Prawn Pasta with Brown Rice Penne, Courgette & Sundried Tomato Sauce

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Shellfish

Inspired by the Tuscan 'Marry-Me' pasta, this recipe stars responsibly-sourced king prawns, sizzled alongside a medley of vibrant veg (think sweet courgette, bright pepper and leafy spinach). A vibrant sundried tomato sauce, made extra decadent by swirls of cashew cream and grated hard cheese, ties everything together. Brown rice penne to soak up all that delicious flavour.

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

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a grater & a measuring jug

Get started

Finely slice the onion. Thinly slice the peppers. Dice the courgettes into 1cm chunks. Finely chop or crush the garlic
Heat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the onion, pepper and courgette, and cook for 6-8 mins, stirring occasionally until softened. Season with salt and pepper
Add the fresh garlic, garlic herb paste, dried oregano and sundried tomato paste. Cook for 1 min

Make the sauce & cook the pasta

Drain the prawns
Stir the cream, stock powder and 150ml water into the pan. Bring to the boil, then add the prawns and simmer for 9 mins, until the prawns are cooked through and sauce has thickened
Meanwhile, add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain

Add the greens

Rinse the spinach, then add to the prawn pan and simmer for 1-2 mins, until wilted
Add a splash of water if it's a little thick. Season with salt and pepper
Meanwhile, zest and halve the lemon. Finely grate the cheese

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Add the cooked pasta and the juice from half the lemon to the frying pan and stir to coat in the sauce
Serve the prawn pasta into bowls. Sprinkle over the lemon zest and grated cheese. Garnish with the remaining lemon, cut into wedges