Mushroom Prawn Pasta

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Making use of an easy side dish, all we did here was add some pasta, prawns, Parmesan cheese, and BAM! Meal made. So easy.

Found: Nutrition Action Healthletter

Makes 2 servings

Take note that the porcini pasta was bought at Pappardelle’s Pasta in Seattle’s Pike Place Market. So if you’re down there, listen for the blonde asking if you want to try a free sample of their chocolate pasta (I do find it odd that they give you raw pieces…can never quite taste the chocolate…).


  • 1 recipe of Balsamic Soy Mushrooms
  • 180 grams cooked prawns, ends removed (oh to the fear of de-veining fresh shrimp, so if you’re not then fresh always tastes better. It also lessens the chance of overcooked prawns)
  • A handful of porcini mushroom linguini (or whatever you fancy)
  • Fresh Parmesan to finish

How to:

  1. Bring a covered pot of water to boil. Add pasta once boiling. Meanwhile, prepare the Balsamic Soy Mushroom recipe, adding the prawns in near the beginning (if using raw) or once the liquids are added (if using cooked).
  2. Cook the pasta until al dente (still a little crisp, but soft enough so that the pasta may still slump over your fork when twisted with a spoon). Drain in a colander.
  3. Serve pasta in a bowl dressed in mushrooms and cheese.

Make it a meal:

  • This is a meal…drink some water?



1 Comment

  1. Pingback: Balsamic Soy Mushrooms | bettereatsnutrition

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