Add extra flavour and dimension to this vegetarian pasta classic with roasted sweet pumpkin.
- Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes, or until golden and tender.
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
- Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes, or until golden brown. Add nutmeg.
- Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.
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