Spaghetti with roasted pumpkin, prawn, broccoli and mushrooms

Spaghetti con arrosto di zucca , gamberi, broccoli e funghi

(serves 3-4)

This is actually one of the base recipes i use when i am starving and just want to put something quickly together with whatever is in the fridge. On this fortunate occasion, i had some leftover roasted pumpkin and it turned to be a great combo and a substantial meal to quench the hunger! 

In general, i would probably do this dressing/sauce without roasted pumpkin and just use whatever vegies there are available.

Prep time: 15 min

Cooking time: 15 min

Ingredients:

Lemon zest

Lemon juice

2 cloves of garlic

1 broccoli

½ Spanish onion

4 -6 mushrooms

150g Roast pumpkin, pre-made

8 Prawns, defrosted

4-5 T Lemon vinaigrette (from Oyster Mushroom Salad recipe)

Salt, Pepper

250g spaghetti

Roasted pine nuts, to serve

Method:

1.     Cut broccoli into medium size pieces, and garlic into thin slices

2.     Peel mushrooms, and cut Spanish onion and mushroom into thin slices

3.     Heat oil in pan, put garlic and mixed herbs in for 5sec, add broccoli and 1T of water, and cover for 2-3 minutes

4.     Push broccoli aside, add onions and cook until softened.

5.     Meanwhile, put lemon zest in large bowl (for mixing).

6.     Boil water. Put boiling water in pot, add a generous amount of salt (2 tsp) and bring to boil. Add spaghetti. Cook for 10-12 minutes, checking for when its al dente.

7.     Remove broccoli and put in bowl. Add mushrooms and sauté with onions with salt and pepper.

8.     Add 2 T lemon vinaigrette, stir for 1-2 minutes until mushrooms and onion browning, add prawns and stir until cooked through.

9.     Add pumpkin and broccoli, and add 2 T vinaigrette and mix through until all vegetables are dressed. Take off heat and put into mixing bowl

10. Drain pasta when al dente and add to mixing bowl. Add another 1-2 T lemon vinaigrette, lemon juice, salt and pepper to taste.

11. Serve with parmesan cheese and pine nuts on top!