Prawn & pepper spaghetti

One of the things that I like about Brisbane is its outdoor markets. They sell everything from big punnets of strawberries, different types of honey and freshly made pasta to sourdough bread, mini dutch pancakes and handmade chocolate fudge. All the vegetables and fruits are fresh and so much cheaper than getting them from the supermarket. But if you are hoping to get the best quality produce, it is always best to go early as most of these markets open at around 6 o'clock in the morning and finish before noon. And getting out of bed early is not the easiest thing to do in the weekend in winter!
So these are the prawns that I got in the market near where I live. I seldom have the chance to go there because of yoga class and church etc but I really should go more often. (I think I bought the most delicious apples I have ever tasted there!!) They did have the unpeeled ones but I was too lazy to do all the peeling, deveining etc. These prawns are so sweet, crunchy and tasty there really is not much you can do to ruin them, except over-cooking them. They are what makes this simple pasta dish so delicious :)
Prawn & pepper spaghetti

300g wholemeal spaghetti
1 red and 1 green capsicums, deseeded and sliced
1 red chili, finely chopped
300g button mushrooms, sliced
2 cloves garlic, crushed and finely chopped
1) Bring a large pot of water with a pinch of salt to boil. Cook pasta according to package instructions. When cooked, reserve one cup of pasta water. Drain spaghetti and set aside.
2) In a pan, heat about 1/2 tbsp olive oil above medium-high heat. Add chili and garlic and cook until fragrant. Add mushrooms and allow to cook for a few minutes. Add the prawns and cook until they just turn pink. Stir in the capsicums.
3) Add the cooked spaghetti into the pan and toss all ingredients so they are well combined. Add a bit of pasta water if it looks too dry. Season with salt and pepper if desired. Serve immediately.