Penne With Prawns, Tomato And Creme Fraiche

Ingredients

• 200g penne pasta
• mirapois (finely chopped vegetables) such as 1 onion, 1 celery stalk, 1 carrot, 1 clove of garlic
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 1 bay leaf
• 1 lemon, juice only
• ½ glass white wine
• ½ pint fish stock (shop bought)
• 255g cooked peeled prawns
• 1 tsp basil
• creme fraiche

Method

1. Cook the penne.
2. Fry the mirapois until soft.
3. Add the flour and stir into the vegetables.
4. Add the tomato purée, bay leaf, lemon juice, wine and reduce.
5. Add the fish stock. Bring to the boil and reduce.
6. Add the cooked prawns, bring back to the boil and add the crème fraiche and basil.