Pumpkin Pasta Bake

I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  slice bacon, chopped
• 1  onion, chopped
• 1  garlic clove, crushed
• 1  teaspoon sage
• 200  g  baby  corn niblets, chopped
• 1⁄2 red capsicum, chopped
• 200  g pumpkin, cubed
• 1  tomatoes, chopped
• 250  g pasta, cooked as per pkt directions
• 420  g  canned  condensed pumpkin soup
• 1⁄2 cup  cream
• 1⁄2 cup water
• 1  cup  cooked chicken, shredded
• 1  cup  tasty cheese, grated

Directions

1. Saute bacon, onion & garlic for approx 2 minutes.
2. Add remaining vegetables & sage and saute until pumpkin is almost tender.
3. Add soup & water and stir until soup dissolves, mix in chicken & cream.
4. Add cooked pasta & stir to combine.
5. Transfer to an ovenproof dish & sprinkle with cheese.
6. Bake at 170.C until cheese has melted and pasta bake is heated through.