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.
Prawn & Ve'duja Casarecce with Pear & Rocket Salad
Who said mid-week dinners have to be boring? Here, you'll simmer responsibly-sourced jumbo tiger prawns in a fiery sauce, bursting with garlic and spicy vegan 'nduja. Our new Italian brown rice casarecce scoops up all that sauce. Serve alongside a rocket, pear and pine nut salad for extra crunch. Buon appetito!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 2 tbsp tomato purée
- 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.)
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 180g Tenderstem broccoli
- 40g rocket
- 200g baby tomatoes
- 4 garlic clove
- 1 unwaxed lemon
- 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)
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 1 pear
- 20g pine nuts
Nutritional Information
Calories: 470
Protein: 25g
Carbs: 59g
Fat: 15g
Prawn & Ve'duja Casarecce with Pear & Rocket Salad
Who said mid-week dinners have to be boring? Here, you'll simmer responsibly-sourced jumbo tiger prawns in a fiery sauce, bursting with garlic and spicy vegan 'nduja. Our new Italian brown rice casarecce scoops up all that sauce. Serve alongside a rocket, pear and pine nut salad for extra crunch. Buon appetito!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug, a sieve & a medium bowl
Get the pasta & broccoli on
- Add the casarecce to the saucepan and boil for 8-9 mins
- Meanwhile, trim and cut the broccoli into thirds
- In the final 3 mins, add the broccoli to the saucepan, then drain together
Prep time
- Halve the tomatoes. Finely chop or crush the garlic. Quarter the lemon. Quarter the pear lengthways, then remove the core and roughly dice into 1cm chunks. Finely chop the parsley
Build the dish
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the tomatoes and cook for 3-4 mins
- Add the garlic, tomato puree and vegan 'nduja (use less for less heat) and cook for 2-3 mins
- Add 200ml water and bring to a boil, then add the prawns and simmer for 10 mins, until cooked through
- Stir through the cooked pasta and broccoli and season with salt and pepper
Make the salad & plate up
- In the medium bowl, toss the rocket, pear and pine nuts in the maple & mustard dressing and the juice from half the lemon
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn casarecce into bowls, with the salad alongside. Sprinkle over the parsley, and garnish with the remaining lemon wedges
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