Recipe by Neven Maguire

Serves 4

Ingredients

300g (11oz) cherry tomatoes on the vine

300g pumpkin, peel and diced

1 garlic clove, finely chopped

1 tbsp olive oil

350g (12oz) macaroni pasta

250g (9oz) tub mascarpone cheese

2 tsp Dijon mustard

2 tbsp fresh basil, shredded

200g (7oz) parmesan, freshly grated

Salt and freshly ground black pepper

Method

Preheat the oven to 220°C/450°F/Gas 7. Carefully remove the cherry tomatoes from the vine and place in an ovenproof dish alongside the diced pumpkin. Sprinkle with half the garlic and drizzle over the olive oil. Season to taste. Roast for 15 minutes until the tomatoes have softened slightly and skins have started to split, tossing once or twice to ensure even cooking.

Meanwhile, cook the macaroni in a large pan of boiling salted water for eight to 10 minutes, or according to packet instructions until al dente (tender but firm to the bite). Place the mascarpone in a bowl and beat in the mustard, basil, parmesan and the remaining garlic.

Drain the pasta and return to the pan. Stir in the mascarpone cheese mixture, then carefully fold in the roasted cherry tomatoes and pumpkin. Season to taste. Tip into the ovenproof dish that you used for the tomatoes. Bake for 20 minutes, until bubbling and golden brown. To serve, leave the cheese, tomato and basil macaroni to stand for a few minutes, then serve straight from the dish onto warmed plates.