Place water and milk in large saucepan and bring to the boil over high heat. Add Stork Margarine. Once the Stork Margarine has melted, add the contents of the Knorr Sour Cream & Mushroom Pasta & Sauce packet and cook over high heat for 5 minutes, stirring occasionally. Set aside.
Heat the oil in a large pan, over medium heat, cook the garlic and Robertsons Crushed Chilli for 2 minutes. Add the prawns, and cook for a further 5 minutes. Add the red pepper, asparagus and broccoli and cook for 5 minutes.
Add the prawn mix to the pasta, fold in gently and cook for further 3 minutes.
Remove from the heat, cover and stand for 2 minutes before serving. Serve with a wedge of lemon.