1. Bring a large pot of salted water to a boil, then cook 250g (8.8 oz) of tagliatelle according to package instructions until al dente. This is usually around 8-10 minutes. Reserve 240ml (1 cup US or 8.4 fl oz EU) of pasta water and then drain the tagliatelle.

2. In a large skillet, heat 30ml (2 tablespoons US or 1.7 fl oz EU) of olive oil over medium heat, approximately 180°C (356°F). Add 1 sliced red onion and sauté for about 5 minutes, until its translucent and slightly caramelized.

3. Add 100g (3.5 oz) of mixed green salad to the skillet and cook for 1-2 minutes, until its slightly wilted. Season with salt and pepper to taste.

4. In a separate saucepan, combine 250ml (1 cup US or 8.4 fl oz EU) of vegetable broth and 120g (4.3 oz) of soft cheese. Heat the mixture over low heat, approximately 150°C (302°F), whisking constantly, until the cheese is melted and the sauce is smooth.

5. Add the cooked tagliatelle to the cheese sauce and toss until the pasta is well coated. If the sauce seems too thick, add a bit of the reserved pasta water.

6. Add 200g (7 oz) of cooked prawns to the pasta and cheese sauce. Toss gently to combine.

7. Serve the seafood delight hot, garnished with additional green salad if desired.