Put the red (bell) pepper, chiles, onion, garlic, cumin seeds, and two tablespoons of the olive oil in a roasting pan. Cook in the preheated oven for one hour, turning often. Transfer the contents of the roasting pan to a food processor while still hot. Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screwtop jar.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) Gas 4.

Heat the light olive oil in a skillet/frying pan set over a high heat and add the pumpkin. Cook for 10 minutes, turning often, until each piece is golden brown all over.

Meanwhile, cook the pasta according to the packet instructions and drain well.

Put it in a large bowl and add two to three tablespoons of the red pepper oil. Add the cooked pumpkin, lemon zest and juice, arugula, and parsley and toss to combine.

Season well with salt and pepper and serve immediately.