Ingredient:
2 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
375 g (12 oz) button mushrooms, halved
500 g (1 lb) tomatoes, chopped into small pieces, cores removed
Salt and black pepper
500 g (1 lb) tagliatelle
375 g (12 oz) cooked peeled prawns
125 ml (4 fl oz) full-fat crème fraiche
4 tbsp chopped parsley. To garnish

Method:
Heat the oil in a large pan, add the onion and garlic, and cook gently, stirring, for 3-5 minutes until softened but not coloured. Add the mushrooms and cook over a high heat, stirring, for about 5 minutes.

Add the tomatoes, season with salt and pepper, and simmer gently, uncovered, for about 20 minutes or until the mixture has thickened. 

Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water fo r8-10 minutes until just tender.

Add the prawn and crème fraiche to the tomato mixture and cook gently for about 2 minutes until the prawns are heated through. Taste for seasoning.

Drain the tagliatelle thoroughly and pile on to warmed serving plates. spoon the prawn mixture on top, sprinkle with parsley, and serve at once.