Pumpkin Tagliatelle

Today's weather is making us want to reach for our scarves and stock up on pumpkin and root veggies and there's nothing more comforting than a bowl of creamy pasta. Rosemary roasted pumpkin when mashed becomes a heavenly aromatic accompaniment to ribbon pasta. Finish up with a good sprinkle of grated parmesan and you have a five star vegetarian mid-week meal to feed all the family.

Serves: 4

Prepare: 15-20 minutes

Cook: 30-45 minutes

Ingredients:

• 2-3 tbsp olive oil
• 1 small pumpkin
• 2 sprigs of rosemary
• 1  shallot, diced
• 2 garlic cloves, sliced
  
• knob of butter
• 350g tagliatelle pasta (or other ribbon pasta)
  
• 2 tbsp parmesan cheese, grated plus extra to serve
• juice of ½ lemon
• splash of white wine
• chilli flakes, optional
• salt and freshly ground black pepper

1. Preheat the oven to 190°C, gas mark 5.

2. Peel and deseed the pumpkin. Dice into 2.5cm and place in an ovenproof dish. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Place in the oven and cook for 30-40 minutes until pumpkin is soft and golden.

3. Meanwhile, cook the pasta al dente in plenty of salted boiling water according to pack instructions.

4. Chop the garlic and shallot, gently pan fry in the butter for about 1 minute. Add a splash of white wine, bring to the boil and simmer for 2-3 minutes.

5. Remove the pumpkin from the oven and mashed it with the back of a fork. Fold it into the pan with the onion. Add the lemon juice, chilli flakes and adjust the seasoning. Drain off the pasta and fold it with the rest of ingredients. Mix together well stirring continuously for 1 minute. Serve in a bowl with grated parmesan and a griddle of black pepper.