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Preheat oven to 220°C. Place the pumpkin on a baking tray. Combine the oil, vinegar and honey in a small bowl. Season. Pour half the oil mixture over the pumpkin. Toss to combine. Roast, stirring halfway through cooking, for 20 minutes or until golden and tender.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Refresh under cold water. Drain.
Place the pasta, pumpkin, ricotta, spring onion, pine nuts, parsley and basil in a large bowl. Pour over remaining oil mixture and season. Toss gently to combine.