a) Bring a large saucepan of water to the boil with 1/2 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 halve lengthways. Slice into 1cm thick pieces.
b) Roughly chop the parsley (stalks and all).
c) Zest and halve the lemon (see ingredients for amount).
d) Peel and grate the garlic (or use a garlic press).

a) Heat a large frying pan on high heat (no oil).
b) Once hot, add the courgette and cook until starting to brown, 3-4 mins on each side.
c) Add the garlic and cook, stirring, for 1 min more.

a) Once the courgettes are browned, lower the heat and add the creme fraiche, vegetable stock paste and water for the sauce (see ingredients for amount) to the pan.
b) Stir together and season with salt and pepper.
c) Bring to a simmer, then cook until the sauce has thickened slightly, 3-4 mins.

a) Once thickened, bring the sauce to the boil. Stir in the prawns and cook for another 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) Add a splash of water if it gets too thick.
c) Meanwhile, mix together the lemon zest and parsley in a small bowl.

a) When ready, mix the cooked pasta into the sauce with a squeeze of lemon juice to taste.
b) Taste and season with salt and pepper.
c) Serve your creamy prawn pasta in bowls with a sprinkle of the lemon and parsley garnish. Enjoy!