In a high sided skillet heat the olive oil and add the onion, garlic, and diced pumpkin. Cook until the onion and garlic are soft and the pumpkin is just starting to turn golden on the edges. Add the broth or water and cook the pumpkin and onions until they’re soft. Blend with a hand blender or put into a jug blender and blend until smooth and creamy. Whisk in the heavy cream and the parmesan until silky. Add water to get your perfect silky consistency.
For the mushrooms, heat a non-stick skillet over a medium-high heat until very hot. Add the butter and olive oil and let warm for a minute. Toss the mushrooms in the hot fat until they’re golden brown. Leave the seasoning until the very end. Set aside to keep warm while you boil the pasta.
For the walnuts, toss the rosemary and walnuts in a non-stick skillet until they’re just toasting and fragrant. About 2 minutes.
To serve, cook the pasta according to the package directions and drain. Toss the noodles with pumpkin sauce and divide onto four plates of bowls. Top with the mushrooms and scatter with the rosemary walnuts if using. Serve with some fig slices (optional). Serves 4.