- 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/¼ pint white wine
- ½ lemon, juice only
- salt and freshly ground black pepper
- grated Parmesan (or similar vegetarian hard cheese), to serve
Preheat the oven 190C/170C Fan/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. Roast in the oven and cook for 45 minutes.
As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions.
Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. 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 the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top.