Italian Tagliatelle Pasta In Creamy Mushroom, Prawn & Chicken Sauce

IMG_9801 IMG_9803 IMG_9804 IMG_9809 IMG_9811 IMG_9826


So I came home today craving for this pasta and I specifically wanted Tagliatelle. It’s been a long time since I had creamy pasta and I thought today would be perfect. It’s such an easy recipe cooked in less than 30mins. You’ll love it!!!! 🙂


Tagliatelle 6 Rolls
1/2 Teaspoon Black Pepper
1/2 Rosemary
1/2 Teaspoon Thyme
1/2 Teaspoon Mixed Herbs
1/2 Teaspoon Chilli Flakes
1 Scotch Bonnet (Optional depending on you)
1 Tablespoon of Dried Parsley
8 Chestnut Mushrooms
1 Onion
1 Cup Single LowFat Cream
2 Ripe Fresh Tomatoes
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1/2 Chicken Breast Diced
2 Tablespoons Butter
2Tablespoons Olive Oil
190g Fresh KingPrawns


Firstly, place the pasta into a pan, add a tablespoon of butter to stop it from sticking and bring to boil. While that’s cooking, wash your chicken and prawns thoroughly then drain and set aside. Heat up your wok, add a tablespoon of butter and olive oil, when hot enough, add the onions and stir until browned. Once that’s done, add the chicken and the prawns together, add tomatoes, salt to your taste, knorr cubes to your taste as well as the rest of the spices. Stir until well combined and let it simmer for about 15mins. Add the chestnut mushrooms and the cream, give it a good stir let it simmer for 5mins as this will make the sauce thicken. The pasta should be done by now, so drain and add to the sauce, mix it in until well coated and leave for about 2mins. Voila!!! BonAppétit!!!! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s