POLOKWANE – The beauty of pasta is that it can be paired with anything and it will still taste good.
Ingredients
- 375ml water
- 125ml lowfat milk
- 30ml stork margarine
- 2 x KNORR Sour Cream and Mushroom Pasta and Sauce
- 15ml olive oil
- 2 cloves garlic, crushed
- 7ml Robertsons Crushed Chilli
- 450g prawns, uncooked, peeled and deveined
- 1 red pepper, deseeded and sliced
- 250g asparagus, blanched and halved
- 200g broccoli florets, blanched
Method
- Place water and milk in large saucepan and bring to the boil over high heat. Add Stork Margarine. Once the Stork Margarine has melted, add the contents of the Knorr Sour Cream & Mushroom Pasta & Sauce packet and cook over high heat for 5 minutes, stirring occasionally. Set aside.
- Heat the oil in a large pan, over medium heat, cook the garlic and Robertsons Crushed Chilli for 2 minutes. Add the prawns, and cook for a further 5 minutes. Add the red pepper, asparagus and broccoli and cook for 5 minutes.
- Add the prawn mix to the pasta, fold in gently and cook for further 3 minutes.
- Remove from the heat, cover and stand for 2 minutes before serving.
This recipe was provided by What’s for Dinner.
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