Preheat the oven to 190°C.
Peel, de-seed, and dice the pumpkin into 2.5cm pieces and place on an ovenproof sheet.
Sprinkle chopped rosemary, seasoning, and olive oil over the pumpkin.
Cook the pumpkin in the oven for 45 minutes.
Cook the pasta in salted boiling water according to package instructions.
Pan-fry the chopped garlic and shallot in butter for 1 minute.
Add mustard and wine, bring to a boil, and simmer for 2 to 3 minutes.
Stir in lemon juice, seasoning, cream, and parsley.
Drain the pasta and fold in the roasted pumpkin.
Pour the sauce over the pasta mixture and serve with grated parmesan.