Prep time: 20min
Cooking time: 35min
Servings: 5-6

Pasta:

1. Fettucine x 300g

2. Pink salt

3. Butter x 6 pats

4. Minced garlic x 2 tbsp

5. Button mushrooms x 400g, sliced

6. Spring onions x 5-6 stalks, cut into pinky-sized pieces

7. Cooking cream x 400ml

8. Maggi concentrated chicken stock x 5 tbsp

   1. • To make this recipe vegetarian, use vegetable stock cubes instead.

9. Maple syrup x 2 tsp (or sugar)

10. Light soy sauce x 2 tsp

11. Paprika x 4 tsp

12. Onion powder x 4 tsp

13. Chilli powder x 5 tsp

14. Sharp spinach x 750g

    1. • Chop the stems small. The leaves need not be chopped small.

15. Skim milk x 400ml

Prawns:

1. Prawns x 18, beheaded, de-shelled, de-veined.

2. Salt x ¼ tsp

3. Pepper x a few shakes

Try my Garlic Parsley Prawns recipe to serve with this pasta!

1. Cook pasta according to package instructions in 1.8 litres of water (salted with 1¼ tsp of pink salt) , then strain and set aside.

2. If you're cooking the prawns together with the pasta sauce, prepare the prawns and marinate them in salt and pepper for 15-30min.

3. Heat 4 pats of butter in a pan. Saute minced garlic until fragrant. It does not need to brown.

4. Add button mushrooms and 2 pats of butter. Stir-fry until mushrooms are cooked.

5. Add spring onions and stir-fry until fragrant and bright green, about 1-2 min.

6. Add ingredients nos. 7-13 and simmer until spinach is half-soft.

7. Add 400ml skim milk and the pasta.

   • If you want the pasta sauce to stick to the pasta like a traditional pasta sauce, then do not add skim milk, and add another 200ml of cooking cream instead. Reduce the seasonings at nos. 8-13 to ¾.

   • You may also consider adding a flour slurry to thicken the sauce.

   • This isn't in keeping with the original that I tasted, but hey, to each his own. :)

8. Simmer for 4-5 minutes to let the pasta absorb the sauce. When the spinach has fully wilted, turn off the heat.

   • If you want to add in prawns directly into the pasta sauce, you can do so now.

   • I don't like to cook my seafood together with the pasta sauce because one of my family members has a seafood allergy, and also because I like to be precise about my seafood cooking so that I don't overcook them.

9. Your pasta sauce should have a thin, soup-like texture. It does not stick easily to the noodles.

10. This is usually served with seafood. Check out my recipe for Garlic Parsley Prawns, which is what I like to serve with this dish with!

11. Serve warm and enjoy!