Mushroom and prawns in a vegetable sauce served with tagliatelle.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 750 | g | KNORR COLLEZIONE ITALIANA PASTA Fresh Egg Tagliatelle |
| 50 | ml | Sunflower oil |
| 500 | g | Chestnut mushrooms sliced |
| 150 | g | Shellfish, prawns cooked |
| 250 | g | Onions chopped |
| 900 | ml | KNORR COLLEZIONE ITALIANA Vegetale Ready to Use Sauce |
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
