Green Pasta in Creamy Cheese Sauce with Prawns and Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 large onion (s)
  • 2 cloves garlic)
  • 2 slices cooked ham
  • 100 g shrimp (s)
  • 5 tomato (s), dried
  • Cocktail tomatoes
  • 50 g parmesan cheese
  • 1 spring onion (s)
  • 100 g processed cheese
  • olive oil
  • 1 teaspoon thyme
  • 1 pinch (s) marjoram
  • 2 teaspoons basil
  • Paprika powder, noble sweet
  • 1 teaspoon salt and pepper
  • 250 g taliatelle (spinach taliatelle)
  • 200 ml whipped cream
Green Pasta in Creamy Cheese Sauce with Prawns and Sun-dried Tomatoes
Green Pasta in Creamy Cheese Sauce with Prawns and Sun-dried Tomatoes

Instructions

  1. Dice the onions, ham and sundried tomatoes and cut the spring onions into slices.
  2. Bring about 2.5 liters of water to the boil in a saucepan, add salt and cook the pasta in it for about 6 - 8 minutes.
  3. Meanwhile, fry the onions in a little olive oil over medium heat until they turn slightly translucent, then add the sun-dried tomatoes and the diced garlic, or press the garlic through the press. After approx. 3 minutes, add the spring onions and fry for another 1 - 2 minutes. Then pour in the cream, stir in the processed cheese and season to taste. Let it simmer on a low heat.
  4. When the pasta is soft enough, add about 4 teaspoons of pasta water to the sauce, drain the rest and drizzle the pasta with a little olive oil and add to the sauce. Add cocktail tomatoes, prawns and parmesan and cook for another 2 - 3 minutes.
  5. The quantities can of course be adjusted as required. You may have to season a little more or less, as I usually season with a sense of proportion and the amounts of spice are therefore estimated.

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