Food

Inexpensive and easy to cook, pasta is an invaluable pantry item. Keep a stock of different shapes such as spaghetti, penne and farfalle

Pumpkin penne; salmon fusilli

Preparation 10 minutes Cooking 15 minutes Serves 2

200 g penne pasta 200 g butternut pumpkin, peeled and cut into small cubes 1 tablespoon olive oil 1 small onion, finely chopped 1 large clove garlic, finely chopped ⅔ cup (160 ml) pouring cream 4 sun-dried tomatoes, sliced 1 tablespoon toasted pine nuts 1 teaspoon chopped fresh sage 2 slices rindless bacon, fried and chopped

PER SERVING

380 kJ, 909 kcal, 25 g protein, 53 g fat (25 g saturated fat), 86 g carbohydrate (8 g sugars), 7 g fibre, 678 mg sodium

1 Cook the pasta in a saucepan of salted boiling water, according to the packet instructions. Add the pumpkin during the last 5 minutes. 2 Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and garlic; cook for 2 minutes. Pour in the cream, then stir in the tomatoes, pine nuts and sage. Bring to a boil, reduce heat at once and simmer for 1 minute. 3 Drain pasta and pumpkin. Return to pan, add sauce and gently stir through. Serve topped with bacon.