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.