Straight into this one as it only takes 20 minutes from start to finish –cooking for one.

Sauté finely chopped carrot and butternut squash in olive oil, add garlic and a good grind of black pepper. Add a small glass of white wine.

Meanwhile, add pasta of your choice (mine was farfalle but linguine would work as well) to water with a rolling boil and cook for one minute less than the packet instructions.

When the sauté ingredients are starting to soften add tomato sauce (I added mine that I used for baked beans but passata or a whizzed up tin of tomatoes would do). At the end you may wish to add a little cream to change the colour from red to orangey.

When the pasta is done (should be al dente) drain and place back on a low heat adding the tomato sauce, prawns and smoked salmon. Stir gently, replace the lid and leave whilst you grate some parmesan. I subscribe to cheese with fish although some don’t. Their loss, I think.

Finish with some fresh basil and enjoy with something dry and chilled.

 

Farfalle with smoked salmon, prawns, butternut squash, carrots and tangy tomato sauce

Farfalle with smoked salmon, prawns, butternut squash, carrots and tangy tomato sauce