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 rounds about 1cm thick. 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 a high heat (no o il).
b) Once hot, add the courgette and cook on each side until starting to char, 2-3 mins per side.
c) Transfer from the pan to a clean chopping board or plate and allow to cool.

a) When boiling, add the linguine to the water 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, return the frying pan to 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 always add more later if you want) and cook, stirring, for 1 min.
c) Add the tomato passata, sun-dried tomato paste, water for the sauce (see ingredients for amount) and vegetable stock paste.
d) Bring to the boil and simmer until thickened, 4-5 mins.

a) Add the prawns to the tomato sauce, stir together and simmer until cooked, 4-5 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
b) Meanwhile, roughly chop up the charred courgette rounds and add to a small bowl with the spring onion and another pinch of chilli flakes (use less if you don't like heat).

a) Add the cooked pasta to the pan of tomato sauce along with the cheese and half the courgette mixture. Mix well to combine, then season to taste with salt and pepper. TIP: Add a splash more water if it's a bit dry.
b) Share between your bowls, then spoon over the remaining charred courgette mixture to serve. Enjoy!