King Prawn & Ve'duja Casarecce with Tenderstem Broccoli & Rocket Pear Salad

Serving size

1 person 2 people 4 people

Ingredients

30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
40g rocket
1 handful of fresh basil
1 unwaxed lemon
1 pear (use half)
120g brown rice casarecce pasta (Soya)

(Brown rice flour 100%)
200g king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
90g Tenderstem broccoli
2 tbsp tomato purée
40g vegan 'nduja

(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
110g baby tomatoes
2 garlic clove

Allergens

Contains: Mustard, Crustaceans

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	565Kcal
	557kJ	2364kJ
Fat	5.5g	23g
of which saturates	1.2g	5.2g
Carbohydrates	15g	63g
of which sugars	2.9g	12g
Protein	6.3g	27g
Salt	0.51g	2.2g
Fibre	2.0g	8.4g

Ingredients

100g king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
90g Tenderstem broccoli (use half)
1 handful of fresh basil (use half)
2 tbsp tomato purée (use half)
2 garlic clove
40g rocket (use half)
110g baby tomatoes (use half)
1 unwaxed lemon (use half)
40g vegan 'nduja (use half)

(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
120g brown rice casarecce pasta (use half) (Soya)

(Brown rice flour 100%)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 pear (use a quarter)

Allergens

Contains: Mustard, Crustaceans

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	570Kcal
	555kJ	2386kJ
Fat	5.4g	23g
of which saturates	1.2g	5.2g
Carbohydrates	15g	64g
of which sugars	2.9g	12g
Protein	6.3g	27g
Salt	0.5g	2.2g
Fibre	2.0g	8.5g

Back

Ready in 20 5 plants Low sat fat

King Prawn & Ve'duja Casarecce with Tenderstem Broccoli & Rocket Pear Salad

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Shellfish

Turn your nights in into a special occasion with our restaurant-worthy seafood pasta. You'll simmer responsibly-sourced king prawns in a fiery sauce, bursting with garlic and spicy vegan 'nduja. Our brown rice casarecce scoop up all that sauce. Serve alongside nutty Tenderstem broccoli and a rocket, pear and pine nut salad for extra crunch. 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 medium saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl, a sieve & a measuring jug

Get started

Trim the broccoli and cut into thirds. Halve the tomatoes (quarter any larger ones). Finely chop or crush the garlic. Drain the prawns
Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the broccoli and cook for 4-5 mins, until softening. Season with salt and pepper

Simmer the sauce & boil the pasta

Add the prawns, tomatoes, garlic, vegan 'nduja (use less for less heat) and tomato puree. Cook for 2 mins, then stir in 200ml hot water (100ml for 1 person). Simmer for 7 mins, until the prawns are pink and cooked through and the sauce has thickened
Meanwhile, add the casarecce to the saucepan and boil for 8-9 mins, until cooked, then drain

Bring it all together

Quarter the lemon. Dice the half pear into 1cm chunks. Roughly chop the basil
When ready, stir the pasta into the sauce and season with salt and pepper. Add a splash of water if it's too dry
Stir through half the basil

Make the salad & plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
In the medium bowl, mix together the rocket and pear with the maple mustard dressing and the juice from half the lemon
Share the prawn pasta between bowls, with the salad alongside. Sprinkle over the remaining basil. Garnish with the remaining lemon wedges