Simmer cream, capers, tuna, lemon zest & juice & chopped parsley until thickened. Toss through spaghetti.
Saute sliced mushrooms in olice oil. Add pine nuts, balsamic vinegar, chicken stock & rosemary. Toss with penne & serve with parmesan.
Stuff canneloni with mashed pumpkin & ricotta. Season with nutmeg, salt & pepper. Pour over cheese sauce, top with breadcurmbs & bake.