Cook the spaghetti in boiling water for 12 minutes until al dente. Drain and return to the pan.
Meanwhile, heat the oil in a large frying pan and fry the mushrooms for 2-3 minutes, add the fish and cook for 1-2 minutes. Stir in the peas and prawns and cook for a further 2 minutes.
Blend the packet mix with the milk and bring to the boil, stirring. Pour over the drained spaghetti and stir in the fish mixture.
This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here: www.makemoreofsalad.com