- 340g/12oz pasta such as conchiglie (large shells)
- 1 small pumpkin
- 2 sprigs rosemary
- 1 clove garlic
- 1 shallot
- 140ml/5fl oz carton double cream
- 1 tsp Dijon mustard
- 2 tsp chopped flatleaf parsley
- 30-55g/1-2oz butter
- 150ml/Âź pint white wine
- ½lemon, juice only
- salt and freshly ground black pepper
- grated parmesan (or similar vegetarian hard cheese), to serve
- Preheat the oven 190C/375F/Gas 5.
- Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet.
- Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.
- Place in the oven and cook for 45 minutes.
- Cook the pasta in plenty of salted boiling water as per instructions.
- Chop the garlic and shallot, gently pan-fry in the butter for about 1 minute.
- Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.
- Add the lemon juice, seasoning, cream and finally the parsley.
- Drain off the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.
- Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the parmesan cheese over the top.