Wow this is a great dish for all pasta lovers. I found this wonderful chilli and red pepper tagliatelle in a supermarket which gives a real subtle flavour in this recipe. You can also use normal fresh tagliatelle which is available in all supermarkets. The thyme with the cream mushrooms and prawns just add an extra yummy flavour and they really work well together.
4oog Fresh Chilli and Pepper Tagliatelle OR Fresh Tagliatelle
2tbsp Olive Oil
1 White Onion- Finely Chopped
2 Cloves Garlic- Finely Chopped
6 Mushrooms- Sliced
A Few Chopped Red and Green Peppers/Capsicums- Optional
1tsp Dried Oregano
1tsp Dried Thyme
Large Handful Chopped Parsley
300ml Single Cream
Salt and Pepper to Season
A Handful Cooked Prawns
In a wide bottomed pan, heat the oil and then add the onions and garlic and cook on low to medium heat until transparent. Add the mushrooms and peppers (if you are adding) and cook on high heat until the water starts to evaporate from the mushrooms. Stir frequently to avoid burning. Once the water has evaporated, add the herbs and cream (you may not like to use too much cream, so add as much as you like but enough to coat the pasta) and cook on low heat until the cream starts to bubble. Turn off the heat. Add the cooked prawns. Season with salt and lots of pepper.
Boil the tagliatelle as per the packet instructions, which is usually 3 minutes for fresh pasta. Drain and toss in the mixture. Serve immediately and whilst hot. Yum!