Pumpkin and Capsicum Pasta

650g jap pumpkin
1 large red capsicum, seeded and halved
2 springs fresh rosemary
1 clove garlic
1 Tablespoon olive oil
250g pasta shapes (e.g. bows or twists)

White wine sauce
1 teaspoon olive oil
1 teaspoon margarine
1 large red onion, halved and thinly sliced
1 clove garlic, crushed
2 teaspoons seeded mustard
1 sprig fresh rosemary, chopped
cup white wine
200ml low fat evaporated milk
basil leaves

Step 1
Preheat a fan-forced grill on medium high.

Step 2
Cut the pumpkin into 3 wedges. Peel and then slice each wedge into 0.5cm thick slice, to create small triangular shaped pieces of pumpkin. Toss the sliced pumpkin and capsicum in the olive oil with the rosemary and garlic to coat. Lay the pumpkin in a single layer, and the capsicum skin-side up, on a sheet of baking paper on a tray. Place under a fan-forced hot grill for 10 minutes.

Step 3
Put the pasta on to cook in a large saucepan of boiling water.

Step 4
Remove the capsicum from the grill and place in a paper bag, fold down the top and set aside. Return the pumpkin to the grill far another 5-10 minutes or until it is browned and tender.

Step 5
Heat the olive oil and margarine in a large frying pan and saut the onion and garlic over moderate heat for 2 minutes. Add the mustard, rosemary and white wine and simmer for 2 minutes to reduce slightly.

Step 6
While the wine is reducing, remove the capsicum from the bag and peel off the skin (which should lift easily). Slice into strips.

Step 7
Add the evaporated milk to the frying pan and a handful of fresh basil leaves, stirring over low heat as they wilt. Add the drained hot pasta stirring to coat with the sauce. Then add the capsicum strips and pumpkin and serve.

SERVES 4

Per serve:

Kj 1745
Kcal 410
Carb 63g
Fat 8g
Fibre 5g