Burgundy Truffles 25g
$7.99
Prawn and Burgundy Truffle Pasta Recipe Prawn and Burgundy Truffle Pasta Recipe Prawn and Burgundy Truffle Pasta
Serves: 4
Prep time: 25 mins
Cooking time: 10 mins
2 tbsp Australian Extra Virgin Olive Oil
1 red onion, finely diced
250g The Fishmonger prawns, thawed
1 cup sliced mushrooms
1 tsp Stonemill ground paprika
¼ cup white wine
¼ Cup Farmdale thickened cream
2 Casa Barelli Burgundy Truffles, finely shaved
2 cups Remano spaghetti, cooked to al dente
1 cup fresh rocket
Salt and pepper, to season
Finely sliced Westacre Parmesan, to top
- Heat olive oil in a large pan, then add red onion and fry until caramelised.
- Add the prawns and mushrooms. Fry for a few minutes, stirring occasionally, until the mushroom has softened and the prawns have begun to turn orange.
- Add paprika and stir through, then add wine. Cook for one minute, then add the cream and truffles.
- Add cooked spaghetti and rocket and season with salt and pepper. Stir through to combine, top with parmesan and serve.
Serves: 4
Prep time: 25 mins
Cooking time: 10 mins
2 tbsp Australian Extra Virgin Olive Oil
1 red onion, finely diced
250g The Fishmonger prawns, thawed
1 cup sliced mushrooms
1 tsp Stonemill ground paprika
¼ cup white wine
¼ Cup Farmdale thickened cream
2 Casa Barelli Burgundy Truffles, finely shaved
2 cups Remano spaghetti, cooked to al dente
1 cup fresh rocket
Salt and pepper, to season
Finely sliced Westacre Parmesan, to top
- Heat olive oil in a large pan, then add red onion and fry until caramelised.
- Add the prawns and mushrooms. Fry for a few minutes, stirring occasionally, until the mushroom has softened and the prawns have begun to turn orange.
- Add paprika and stir through, then add wine. Cook for one minute, then add the cream and truffles.
- Add cooked spaghetti and rocket and season with salt and pepper. Stir through to combine, top with parmesan and serve.