a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Trim the courgette, then slice into thick 1cm rounds. Trim and thinly slice the spring onion.
c) Peel and grate the garlic (or use a garlic press). Grate the cheese.

a) Heat a large frying pan on high heat (no oil).
b) When hot, add the courgette and cook until starting to char, 2-3 mins each side.
c) Transfer to a clean chopping board or plate and allow to cool.

a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander.
c) Pop back into the pan, drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, put the (now empty) frying pan on medium-high heat with a drizzle of oil.
b) When hot, add the garlic and a pinch of chilli flakes (use less if you don't like heat - you can add more later if you'd like) and cook, stirring, for 1 min.
c) Stir in the tomato passata, sun-dried tomato paste, water for the sauce (see ingredients for amount) and vegetable stock paste. Bring to the boil and simmer until thickened, 4-5 mins.

a) Once thickened, stir the prawns into the tomato sauce and cook for 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
b) Meanwhile, roughly chop the charred courgette rounds.
c) In a small bowl, mix together the chopped courgette, spring onion and a pinch of chilli flakes (use less if you don't like heat).

a) Add the cooked pasta to the sauce along with the cheese and half the chopped courgette mix.
b) Mix well to combine, then season to taste with salt and pepper. TIP: Add a splash more water if it's a bit dry.
c) Share the prawn linguine between your bowls, then spoon over the remaining chopped courgette mix to finish. Enjoy!