Eggplant, mushroom and pumpkin farfalle


500gms fresh farfalle
6 brown mushrooms, thinly sliced
1/4 red chilli, thinly sliced
1 eggplant, diced in .5cm cubes
300gms roasted pumpkin, thickly sliced
1 bunch of chopped parsley
5 tblsp olive oil
parmesan to serve
1. Boil salted water in a large pot, add pasta and cook until al dente. Drain and set aside.
2. For the vegetables, pan roast the eggplant in olive oil for 3-4 minutes. Add mushrooms and cook for an extra 3 minutes until soft and golden. Transfer to a bowl and set aside.
3. Dice the pumpkin in .5cm cubes and add to the eggplant and mushroom bowl. Add chilli, salt and pepper.
4. Heat olive oil in a large pot add pasta and mix with vegetables. Add parsley and cook for 1 minute. Serve with parmesan and extra parsley.
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