As usual, quantities are either approximate or non-existent

1 onion, chopped
Garlic, chopped
1 courgette, chopped into matchsticks
A few Brussel sprouts, sliced thinly
1 head of broccoli, chopped into florets
1 1/2 teaspoons of Za’atar
Cooked prawns – as many as you think you need, plus some extra to nibble with a glass of wine whilst cooking
2 slack handfuls of spinach leaves
1 packet of parpadelle pasta

For the sauce
1 tablespoon flour
1/2 tablespoon butter
Milk – about 1/2 pint, depending on how thick you want your sauce
2/3 packet of grated Parmesan
Salad seasoning (chives, chili, salt, onion mix)

Gently fry the onion in olive oil until almost translucent.
Turn the heat up
Add the veg, garlic and Za’atar and stir fry for 2 minutes.
Turn the heat down, stick the lid on and make the sauce

Make a roux with the butter and flour then gradually add the milk. Once you have enough volume of sauce, add the cheese, mix well until it’s melted then add the salad seasoning and some salt to taste.

Boil the pasta according to the packet instructions

Add the cooked prawns to the veg mixture to warm through.

Just before the pasta is ready, add the spinach to the prawn/veg mixture and allow to,wilt. Then add the sauce together with a tablespoon of water from the pasta.

Drain the pasta and serve.