Mushroom and prawns in a vegetable sauce served with tagliatelle.

Ingredients (10 portions)

Amount	Measure	Name
750	g	KNORR COLLEZIONE ITALIANA Tagliatelle Fresh Egg (Dried)
50	ml	Oil, Sunflower
500	g	Mushrooms, Chestnut sliced
150	g	Prawns, cooked
250	g	Onions chopped
50	ml	KNORR Concentrated Finishing Bouillon Porcini
900	ml	KNORR Collezione Italiana Vegetale

Preparation

Advanced preparation.
Prepare ingredients as above.

1. Cook tagliatelle al dente in simmering water, drain, mix with a little olive oil, place in a dish, cover and refrigerate until required for use.

2. Decant the sauce into a heavy bottomed pan and place over a medium to high heat, bring to the simmer. Cover and place in a bain marie untilrequired for use.

3. Place oil in a saucepan, bring to a medium heat, add mushrooms & onion and cook gently for 2-3 minutes until soft . Add the sauce and finish by pouring and blending in the porcini finishing bouillon to add extra flavour .

5. Refresh the pasta in simmering water for one minute, drain and serve centre of plate in a large heated bowl, topped with the sauce.

Handy Hint.
The flavour of the sauce can be varied by using a different flavour from the KNORR Finishing Bouillon Range.

Healthy Hint.
Serve with a green salad.

CCPS
Always wash your hands after handling seafood