Prawn and porcini pasta

    45 min

    Prawns and porcini make this original Italian dish perfect for any special occasion. If you cannot find fresh porcini, you can use dried porcini instead (see tip).

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    Serves: 4 

    • 500g short pasta
    • 5 tablespoons extra virgin olive oil
    • a few sprigs fresh parsley, leaves separated from stems
    • 1 clove garlic
    • 1 shallot, minced
    • dash of white wine
    • 5 cherry tomatoes, sliced
    • 300g frozen or fresh porcini mushrooms, sliced
    • 500g prawns, shelled and deveined
    • 1 small courgette, julienned
    • salt and pepper, to taste

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Bring to a boil abundant salted water and cook the pasta till al dente.
    2. In a pan large enough to contain the sauce and pasta, place oil, garlic, shallot, parsley stems and a dash of wine. Fry on low heat till the onion is wilted, then add the tomatoes and coat well in oil. Add the porcini to the pan, stir and cook for 10 minutes.
    3. As last ingredient, add the prawns to the pan and cook till pink, about 5 minutes or. Adjust seasoning.
    4. Reserve a couple of ladles of cooking water and drain the pasta. Mince the parsley. Transfer pasta to the pan, add the courgettes and the parsley and coat well. Reheat thoroughly and add cooking water if needed to keep it moist.
    5. Drizzle with more oil and serve.


    If you cannot find fresh or frozen porcini, use 30g dried porcini. Soak in warm water till soft, then drain and chop and proceed with recipe as described.

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