Spicy Prawn Linguine

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Drain the prawns.

Step 2

Heat a drizzle of olive oil in a large frying pan on medium-high. Once hot, add the leek and cook until softened, 4-6 mins. Once softened, add the garlic and fry for 1 min. Stir in the passata, veg stock paste and water for the sauce. Bring to the boil,then lower the heat and simmer until thickened slightly, 2-3 mins.

Step 3

Meanwhile, pour the boiled water into a large saucepan with 1/2 tsp salt on high heat. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Step 4

Once the sauce has thickened, gently stir through the prawns. Simmer gently, stirring occasionally, until the prawns are cooked, 5-6 mins. While the prawns are cooking, zest and cut the lemon into wedges.

Step 5

Once cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the italian style cheese, honey and butter, followed by the cooked linguine and some lemon juice from a lemon wedge. Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it’s little too thick.

Step 6

Share the prawn linguine between your serving bowls. Sprinkle over the lemon zest. Serve with any lemon wedges to finish.