At this time of year, I invariably have odd half cups of pumpkin puree leftover from making pancakes, waffles, and the like. This year I even played around with a pumpkin pie ice cream, which was, in the end, really rather tasty. So a pumpkin overflow isn’t exactly the worst problem to have. In fact, come lunchtime, it’s often the best ingredient for a fast, seasonal and, most importantly (at least on cold, dreary days), warming meal. This takes about as long as your pasta takes to cook. While it bubbles away, you can hover near the stove assembling and stirring the sauce, and enjoying the balmy heat of the kitchen (a boon when your flat refuses to acknowledge that the heat is on full whack). You’ll notice that much of this is “to taste” – from the amount of nutmeg to the parmesan. Embrace that. Grab a spoon and taste as you go. After all, the oven’s on and it’s a nice warm place to be. Maybe you want your pasta extra cheesy today? …