NZ Roast Pumpkin & Red Pesto Ravioli

• While the veggies are roasting, pour boiled water into a large saucepan over high heat with a pinch of salt. • Add plant-based ravioli to the boiling water and cook until ‘al dente’, 10-12 minutes. • Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people). Drain, then return to saucepan.

• When the pumpkin is ready, in a large frying pan, heat the butter and a drizzle of olive oil over medium heat. • Cook garlic & herb seasoning and tomato paste, stirring, until fragrant, 1-2 minutes. • Add some of the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and the brown sugar, and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from the heat, then add baby spinach leaves, red pesto, roast veggies and cooked pasta to the sauce. Stir to combine and season to taste. TIP: Add an extra splash of water if the pasta looks dry.