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.
Easy Creamy Tuscan-style King Prawn Pasta
Creamy pasta, starring juicy king prawns, courgettes and tangy sundried tomatoes. Garlic herb paste brings quick flavour. Swirl in almond cream and a handful of spinach for extra greens. Buon appetito!
Prep in 10
High protein
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 2 pepper
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 courgette
- 80g baby spinach
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 onion
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 3 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 250g brown rice penne (Eggs)
- 1 unwaxed lemon
Nutritional Information
Calories: 523
Protein: 29g
Carbs: 64g
Fat: 17g
Easy Creamy Tuscan-style King Prawn Pasta
Creamy pasta, starring juicy king prawns, courgettes and tangy sundried tomatoes. Garlic herb paste brings quick flavour. Swirl in almond cream and a handful of spinach for extra greens. Buon appetito!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug & a large frying pan
Soften the veg
- Finely slice the onion. Thinly slice the peppers
- Dice the courgettes into 1cm cubes. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, peppers and courgettes, 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 to the courgette pan. Cook for 1 min
Make the sauce & cook the pasta
- Stir in the cream, stock powder and 150ml water. 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. 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 of half the lemon to the frying pan and stir to coat in the creamy sauce
- Serve the pasta into bowls. Sprinkle over the lemon zest and grated cheese. Serve the remaining lemon, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.