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 & Aubergine Penne Arrabbiata
We’ve taken traditional arrabbiata and really spiced it up. Juicy sustainably sourced prawns meet plump capers, gooey aubergine, sweet onion, brown rice penne – and that classic kick of chilli.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 1 handful of fresh basil
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 80g baby spinach
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 onion
- 6 garlic clove
- 1 aubergine
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- ½ tsp chilli flakes
- 20g capers (Water, Salt, Vinegar)
Nutritional Information
Calories: 482
Protein: 29g
Carbs: 64g
Fat: 11g
King Prawn & Aubergine Penne Arrabbiata
We’ve taken traditional arrabbiata and really spiced it up. Juicy sustainably sourced prawns meet plump capers, gooey aubergine, sweet onion, brown rice penne – and that classic kick of chilli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / 220C (fan) / gas mark 9
- Line a baking tray with parchment paper
- Pull out a sieve, a grater, a measuring jug, a large saucepan & a large frying pan
Prep & roast the aubergine
- Dice the aubergine into 2cm chunks. Finely dice the onion. Finely chop or crush the garlic. Roughly chop the sundried tomatoes
- Place the aubergine onto the lined tray, drizzle with 2 tsp oil and season with salt and pepper. Roast for 20-25 mins, until soft and golden
Get your simmer on
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, stirring occasionally, until softened
- Add the garlic, sundried tomatoes, capers and chilli flakes (or to taste). Cook for another 2 mins
- Add the chopped tomatoes and 50ml water and simmer for 3-4 mins, until the sauce starts to thicken. Season with salt and pepper
- Stir the prawns into the sauce and simmer for 9 mins, stirring regularly, until the prawns are pink and cooked through
Cook the pasta
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked. Reserve 75ml pasta water, then drain
Finish the sauce
- Rinse the spinach. Finely grate the cheese
- Tear the basil leaves and add to the sauce with the spinach, then simmer for 1 min until wilted
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir the pasta, roasted aubergine, half the cheese and reserved pasta water into the sauce and mix well. Season to taste with salt and pepper
Plate up
- Share the pasta between bowls and sprinkle with the remaining cheese to finish
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