Name: Creamy Prawn and Mushroom Pasta with a Desi Touch
Yield: Serves 4-5
Cuisine: Indian
Ingredients: 1750 ml water + ¾ tsp salt, for boiling; 400 g fusilli pasta; 300 ml water; 250 g uncooked peeled Prawns; 240 g mushrooms, sliced; 1 vegetable stock cube, crushed; 4 tbsp fresh coriander, finely chopped; 100 ml double cream; 5 spring onions, sliced; 5 tbsp olive oil; 2 cloves garlic, finely chopped; 2/3 finger green chillies, finely chopped; 1 tsp garam masala; ½ tsp black pepper powder; ¾ tsp salt; 35 g plain flour; 45 g Cheddar cheese, grated; 100 ml full fat milk; 60 g butter

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

This dish is perfect for any day of the week, whether you wish to eat it at lunch or dinner and even as a cheeky midnight feast. The al dente prawn and mushroom pasta comes in a decadent creamy sauce – it really doesn’t get any better. The garlic flavour and creaminess works so well with the Punjabi touch of garam masala and the dish is brilliantly finished with chilli flakes and the zesty flavour of coriander. Prawns are always faultless in a creamy sauce and go nicely with the mushrooms.