Inspiration
For a quick dessert melt butter and sugar in a pan and simmer over medium heat, add some fresh cut pineapple and rum and cook a little further turning the pineapple from time to time. Serve warm with pan juices and a dollop of coconut cream.
PENNE WITH TOMATO & PUMPKIN
2 T olive oil
500g pumpkin, peeled and diced
1 clove garlic
1 red pepper sliced into strips
2 zucchini/courgette, sliced diagonally
1 tin Italian tomatoes
2 T tomato paste
1 T heaped, sundried tomato pesto
4 rashers bacon, rind removed
400g penne pasta parmesan cheese
Heat the oil in a large frypan with a lid. Add garlic and pumpkin.
When the garlic is soft, add all the other ingredients except for the bacon, penne and parmesan cheese.
Simmer the sauce gently with the lid on until it is thick and the pumpkin is cooked. Cook the penne until al dente. While the penne is cooking grill the bacon until crisp. Drain the penne and put into pasta bowls, add the tomato pumpkin mixture, sprinkle with parmesan cheese and garnish with bacon cut into small strips.
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