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.
King Prawn & Ve'duja Casarecce with Tenderstem Broccoli & Rocket Pear Salad
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!
Ready in 20
5 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 563
Protein: 27g
Carbs: 63g
Fat: 23g
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)
Nutritional Information
Calories: 569
Protein: 27g
Carbs: 64g
Fat: 23g
King Prawn & Ve'duja Casarecce with Tenderstem Broccoli & Rocket Pear Salad
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!
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Cooking Instructions
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
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