Preheat the oven to 200°C or 395°F. Place the feta, pumpkin, red capsicum and garlic into a baking dish. Drizzle the extra virgin olive oil over the top and season with black pepper and dried oregano.
Reduce heat to medium-low, and add heavy cream and lemon juice. Cook, stirring often, until starting to thicken, about 2 minutes. Add pasta, 1/4 cup of the reserved cooking water, basil, and 1/4 cup ...
Properly measured water is the key here. If you add too much, the sauce will be soupy, but the pasta will be hard if you add too little. If you need an alternative for the wine, fresh apple cider ...