Vegetables: Cut 1 broccoli into small pieces. Dice 1 onion. Lightly chop ½ cup sun dried tomatoes. Chop 100g mushrooms.

Cook the broccoli & bacon: Bring a large pot of water to boil. While this comes to a boil, heat a separate pan to medium heat and cook the bacon until crispy, then remove. Add the onions and mushrooms to the pan. Once the water is boiling, add the chopped broccoli and cook for 2 minutes, until it is bright green in colour. Remove from the water.

Cook the pasta: Once the broccoli is done, add the pasta to the same water. Cook as per packet instructions.

Make the sauce: Once the onions & mushrooms have softened, add the sun dried tomatoes and garlic. Cook until fragrant. Add 200ml cream and mix well. Add the broccoli & bacon to this pan and mix well.

Assemble: Once the pasta has cooked, drain well (keep some pasta water in case you need to adjust the sauce consistency). Add the cooked pasta to the sauce and add in 50g grated parmesan. Add more parmesan if you need to thicken the sauce, or add pasta water to thin it out. Serve in bowls and top with more parmesan if needed.