Pumpkin & Pea Spaghetti

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Pumpkin & Pea Spaghetti

 

 

375 g (13 1/4 oz) GF spaghetti

8 teaspoons olive oil

400 g (14 oz) pumpkin, peeled, cut into 1 cm (3/8 " ) pieces

1 cup frozen peas

1 medium red onion, finely chopped

2 cloves garlic, finely chopped

1/3 cup chopped flat-leaf parsley

1/2 cup vegan parmesan

juice of 1 lemon

salt and pepper, to taste

 

 

1. Cook spaghetti in plenty of boiling salted water as per packet

instructions until or until tender but firm to the bite. Drain; return

to pan.

 

2. Meanwhile, heat oil in a large frying pan over moderately high

heat. Cook and stir pumpkin for 6 minutes or until golden.

 

3. Add peas, onion and garlic. Cook and stir for 2 minutes more until

veggies are tender.

 

4. Add pumpkin mixture, parsley, half the parmesan and the lemon juice

to pasta;

season with salt and pepper. Toss to combine.

 

5. Spoon into shallow bowls; top with remaining parmesan. Serve at once.

 

 

 

VARIATION: Toss baby rocket (arugula) or spinach leaves through hot pasta.

 

 

 

Serves 4.