a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the pasta and bring back to the boil.

c) Cook until tender, 12 mins.

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Halve the Tenderstem® broccoli widthways.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.

b) Once hot, add the sliced mushrooms and prawns.

c) Cook, stirring occasionally, until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

a) Once the prawns are cooked, stir in the garlic and cook for 30 secs.

b) When the pasta has 4 mins left, add the broccoli to the same pan and cook for the remaining time.

c) Once the pasta and broccoli are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

a) Stir the reserved pasta water, creme fraiche and veg stock paste into the mushrooms and prawns, simmer for 2-3 mins. 

b) Add the cooked pasta, broccoli and hard Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper. 

a) Share the prawn and mushroom linguine between your bowls.

Enjoy!