Mushroom Ravioli & Roast Pumpkin

While the pumpkin is roasting, boil the kettle. Finely chop the garlic. Thinly slice the brown onion.

Half-fill a medium saucepan with the boiling water. Add the plant-based mushroom ravioli and simmer until 'al dente', 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return the ravioli to the saucepan. Drizzle with olive oil to prevent sticking and cover to keep warm. When the pumpkin has 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic, garlic & herb seasoning and Nan's special seasoning and cook until fragrant, 1 minute.

Add the tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly reduced, 3-4 minutes.

Add the roasted pumpkin, ravioli, baby spinach leaves, plant-based butter and a drizzle of olive oil to the sauce and gently stir to combine. Season to taste.