Creamy pumpkin, bacon & craisin penne

Prep 20 mins | Cook 35 mins | Serves 4

750g butternut pumpkin, peeled and cut into 3–4 cm pieces
250g rindless short-cut bacon, chopped
2 garlic cloves, finely chopped
Olive oil cooking spray
350g dried penne pasta
¹⁄₄ cup craisins
1 cup thickened light cream
1 cup finely grated parmesan cheese + extra to serve

Step 1 Pre-heat oven to 220°C/180°C fan-forced. Place pumpkin, bacon and garlic on a large baking tray lined with non-stick baking paper. Spray liberally with oil. Bake for 25–30 minutes, tossing once, until pumpkin is tender and crisp on the edges.

Step 2 Meanwhile, cook penne following packet directions until al dente. Place craisins into a small heatproof bowl. Cover with water and microwave on high for 1 minute. Set aside.

Step 3 Drain penne and return to the pan. Add pumpkin, craisins, cream and parmesan. Season with salt and pepper to taste. Toss over low heat until hot and serve with extra parmesan.

Good for you ... Butternut Pumpkin

Provides beta carotene, converted to vitamin A in the body and needed for normal vision. The deeper the colour, the higher the content of beta carotene.

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provides folate, a B vitamin that is necessary for formation of normal blood cells.