Bacon and Pumpkin Pesto Pasta

Serves 4
1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
Salt & freshly ground black pepper
400g dried penne pasta
300g short-cut bacon, thinly sliced
125g (1/2 cup) basil pesto
Shaved parmesan, to serve

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 25 minutes or until tender.

2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

3. Cook the bacon in a large non-stick frying pan over medium-high heat, stirring, for 5 minutes or until crisp and golden.

4. Add the pesto to the pasta and toss until coated. Add the pumpkin and bacon and toss until well combined. Divide among serving bowls and sprinkle with parmesan. Serve immediately.

(Recipe courtesy of Australian Good Taste - March 2006)

Macaroni with Creamy Mushroom Mince Sauce

Serves 4

500g dried macaroni
2 tbsp olive oil
200g button mushrooms (I prefer to use more)
5 green onions, thinly sliced (I prefer to use less)
350g lean mince
1 tbsp plain flour
3/4 light thickened cream
1 lemon, rind finely grated
1/4 cup tarragon leaves, finely chopped
green salad, to serve
(I also add garlic chives or shallots)

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.

2. Heat oil in a non-stick frying pan over medium heat. Add mushrooms. Cook for 4 minutes or until liquid has evaporated. Stir in 3/4 of onions. Cook for 1 minute or until tender.

3. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Sprinkle flour over mince mixture. Stir.

4. Add cream, lemon rind and tarragon. Bring to boil. Reduce heat to low. Simmer for 3 minutes.

5. Drain pasta, reserving 2 tbsp cooking water. Return pasta and reserved water to saucepan. Add mince sauce. Season. Stir over low heat until hot. Top with remaining onions and serve with salad.

Approx $3.80 per serve

(Recipe courtesy of Super Food Ideas, April 2005)

Bacon and Spinach Spaghetti

Cooking time: 12 minutes
Serves 4

400g spaghetti
olive oil cooking spray
1 brown onion, finely hopped
2 garlic cloves, crushed
100g shortcut rindless bacon, chopped
1 bunch English spinach, leaves picked, washed, dried and shredded
3 ripe tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar

1. Cook pasta in a saucepan of boiling salted water, following packet direction.

2. Heat a non-stick frying pan over medium heat until hot. Spray with oil. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add bacon. Cook for 4 minutes

3. Drain pasta, reserving 1/4 cup water. Return pasta and water to saucepan. Add bacon mixture, spinach, tomatoes and salt and pepper. Toss over low heat until spinach wilts. Add oil and vinegar and toss well.

(Recipe courtesy of Super Food Ideas, April 2005)