Spaghetti with Creamy Garlic Prawns

Cook Time 25 minutes

Servings 4

Ingredients

400g green prawns, peeled, deveined, tails removed

300g spaghetti

½ cup carrots, peeled and cut into 1cm batons.

½ cup red capsicum, deseeded and diced into 1cm strips

½ cup green beans, sliced 2cm

Flat leaf parsley, roughly chopped, to garnish

Garlic Sauce

5ml extra virgin olive oil

1 medium brown onion, diced

4 cloves of garlic, minced

200g cauliflower, grated

25g pumpkin, finely chopped

350ml chicken stock

1 tsp Dijon mustard

1 ½ tbsp grana padano

1 tsp butter

25ml cream

Salt & pepper, to taste

5ml extra virgin olive oil

Method

In a large pot of water to boil and cook spaghetti for 9 – 10 minutes or until al dente, then drain.

Heat olive oil in a large deep non-stick frying pan, over a medium heat. Sauté the Onion for 3 - 4 minutes or until translucent.

Add garlic & cauliflower and cook for a further 4 minutes until cauliflower starts to soften. Add pumpkin, Dijon mustard & chicken stock then simmer for 5 minutes until the pumpkin and cauliflower are soft. Remove and blend in a food processor until completely smooth.

Add pureed sauce, grana padano, cream & Prawns to the pan and bring to a simmer, until the prawns are tender & cooked and sauce begins to reduce. Then add the carrots, red capsicum and green beans, then allow to cook for a further 3 minutes until the vegetables are tender; season with salt and pepper to taste.

Add cooked drained spaghetti, to the sauce and stir until sauce is evenly mixed through. Divide mixed pasta into 4 bowls and garnish with fresh chopped parsley.