Easy Creamy Tuscan-style King Prawn Pasta

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Nuts, Crustaceans, Eggs, Milk

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	523Kcal
	427kJ	2187kJ
Fat	3.3g	17g
of which saturates	0.6g	3.2g
Carbohydrates	12g	64g
of which sugars	2.3g	12g
Protein	5.7g	29g
Salt	0.54g	2.8g
Fibre	1.6g	8.3g

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Prep in 10 High protein 6 plants Low sat fat Family classics

Easy Creamy Tuscan-style King Prawn Pasta

Prep time: 10 mins

Total time: 30 mins

Cuisine: Italian

Food group: Shellfish

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!

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 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