a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

b) Halve the lemon (see ingredients for amount).

c) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the courgette chunks and cook until charred, 6-8 mins. Turn only every couple of mins.

c) Add the garlic and cook, stirring, for 30 secs.

a) Once the courgette is charred, lower the heat to medium-high. Add the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.

b) Bring to a simmer, then cook until the sauce has thickened slightly, 3-4 mins.

c) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Once thickened, bring the sauce to the boil. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 

b) Add the peas to the sauce for the last min of prawn cook time to warm through.

c) When ready, mix the cooked pasta into the sauce with a squeeze of lemon juice.

d) Taste and season with salt and pepper. Add a splash of water if the sauce is a little too thick.

a) Serve your creamy prawn pasta between your bowls.

b) Add more lemon juice if needed.