Heat the oil in a heavy non-stick skillet. Add the sliced mushrooms and cook until browned, about 2-3 minutes.

Take the mushrooms out of the pan and set aside in another bowl. Add the shallots, cooking until they become soft and translucent.

Add the wine and 3/4 cup of the broth. Cook until it reduces by half. Add the cream and reduce again until the sauce becomes thicker and coats the back of a spoon.

Add the pumpkin and whisk until the sauce is smooth. If it’s too thick you can keep thinning it down by adding more broth. Season with salt and black pepper.

Bring a pot of water to a rolling boil and cook the pasta as per the instructions on the pack.

Heat the other tablespoon of oil in a pan over a high heat until it starts to smoke. Place each piece of salmon into the pan, skin side up.

Sear the salmon for about 3 minutes before turning over. Lower the heat and cook the salmon for about another 5 minutes.

Drain the pasta and return it to the pot it was cooked in. Start to add the pumpkin sauce to it gently tossing with a pair of tongs.

Add as much sauce as you prefer then add the cooked mushrooms making sure all the pasta has been coated.

Place some pasta on a serving plate or bowl and top with a piece of the salmon. Garnish with fresh thyme and grated Parmesan or Pecorino cheese.