Ingredients for 4
- 300 g dried tagliatelle
- 1 tbsp oil
- 350 g cooked tiger prawns (frozen or chilled)
- 2 tsp red Thai curry paste
- 2 tbsp dry white wine
- 400 g tinned chopped tomatoes
- 100 g Philadelphia Light
- 20 g chopped coriander leaves
Instructions
- Cook the tagliatelle in boiling water according to instructions on pack. Whilst cooking, heat the oil in a pan and add the prawns, cook for 3-4 minutes.
- Add the Thai paste, wine and tomatoes and cook for a further 3-4 minutes, stir in the Philadelphia and coriander and heat through.
- Drain the pasta and serve with the prawn sauce.
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