Exotic pasta salad with mushrooms
- 500 g mixed mushrooms (oyster, portobello, and shiitake)
- 1 pak choi
- 1 fennel bulb
- 4–5 radishes
- 1 celery stalk
- 250–300 g peeled prawns
- juice of 1 lemon
- 200 g farfalle (bow-tie) pasta
- 2 cloves of garlic
- salt and pepper, olive oil
Slice the mushrooms thickly and sauté in a little olive oil.
Thinly slice the pak choi, fennel and celery and add to the mushrooms. Season with salt and pepper, chopped coriander and garlic, and sauté together.
Fry the cleaned prawns until golden brown. Cook the pasta.
Add the prawns, the cooked pasta, and the thinly sliced raw radishes to the mushrooms and vegetables. Heat through, then sprinkle with lemon juice and olive oil and serve immediately.