Creamy sundried tomato and roast pumpkin pasta

I found the recipe for this little gem right here: http://www.theveggiemama.com/2010/05/creamy-sundried-tomato-and-roasted.html
For this deeeeee-licious dish you need:

• 1/2 cup sundried tomatoes
• 200g pumpkin, cut into small cubes
• 1 cup stock
• 200ml cream
• pepper
• fresh basil leaves
• penne pasta

Put the pumpkin in a tray and spray with oil. Bake in preheated, fairly hot oven (200-210C) for 15-12 minutes until cooked.

Prepare pasta according to packet directions.

Meanwhile, simmer chopped sundried tomatoes in the stock about 10 minutes until plump. After 5 minutes, add the cream and pepper.

Add pumpkin to cream mixture, and tear basil leaves over. Stir to mix.

Pour over the pasta and prepare for amazing tastes!