This is a great meal to have at the weekend. If you love creamy pasta, mushrooms and prawns then this is definitely for you. A lot of frying is involved I will admit but the results are well worth it. While the pasta is boiling, fry the chestnut mushrooms and asparagus in garlic and butter. The porcini and wild forest mushrooms have to be soaked in water for 30 mins before being placed in the pasta.
Once the pasta is drained I add butter before I adding the vegetables, seasoning, Creme Fraiche and meats. I like having a buttery flavour in my pasta. Adding spinach leaves to the pasta gives a wild yet colourful look with the mushrooms and smoked salmon slices. The smoked flavour comes through the creamy sauce.
This is a great pasta to eat with the family.
Prep: 20 mins
Cooking time: 1 hour
Serves: 3 people
Ingredients
-200ml of creme fraiche
-1 pack of freshly peeled prawns
-1 pack of smoked salmon slices
-1 pack of linguine
-1 pack of chestnut mushrooms.
-1 jar of forest mushrooms.
-1 jar of porcini mushrooms.
-1 pack of spinach leaves
-1 pack of asparagus tips
-1 Tbsp margarine
-1 Tsp of garlic salt
-1 Tsp of parsley
-1 Tsp oregano
-1 Tsp Basil
-1 Tbsp Lemon Juice
-Salt and Pepper to taste
Instructions
Wash and prep the vegetables and prawns.
Soak the porcini and forest mushrooms in boiling water for 30 mins using a large bowl.
Boil the linguine in a medium saucepan on a medium heat for 15-20 mins.
Chop the chestnut mushrooms.
Drain the water from saucepan.
Add butter to the pasta.
Add the creme fraiche to the pasta.
Add the mushrooms and stir.
Fry the prawns and smoked salmon in lemon, parsley and butter.
Add the prawns to the pasta.
Add the spinach leaves.
Add the herbs and seasoning to the pasta and allow to cook
Serve in a dish