Prawn and Burgundy Truffle Pasta

• serves 4

• Preparation time: 10 mins

• Cooking time: 25 mins

Ingredients

2 tbsp olive oil
1 red onion, finely diced
250g thawed frozen prawns
1 cup sliced mushrooms
1 tsp paprika
¼ cup white wine
¼ cup thickened cream
2 Casa Barelli Burgundy truffles, finely shaved
2 cups spaghetti, cooked to al dente
1 cup fresh rocket
Salt and pepper to season
Finely grated parmesan to top

Method

1. In a large pan heat olive oil before adding the red onion and frying until caramelised.
2. Add in the thawed prawns and sliced mushrooms.
3. Fry, stirring occasionally, for a few minutes until the mushroom has softened and the prawns have just started to turn orange.
4. Stir through the paprika before adding the wine.
5. Cook for one minute then add the cream and truffles.
6. Stir through the spaghetti and rocket and season with salt and pepper before topping with parmesan and serving.

Notes