Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Crustaceans, Eggs, Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	482Kcal
	403kJ	2018kJ
Fat	2.2g	11g
of which saturates	0.7g	3.3g
Carbohydrates	13g	64g
of which sugars	2.3g	11g
Protein	5.8g	29g
Salt	0.45g	2.2g
Fibre	1.6g	8.2g

Back

High protein 5 plants Low sat fat

King Prawn & Aubergine Penne Arrabbiata

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Shellfish

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.

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

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