250g shell pasta
50g baby spinach leaves, finely chopped
2 pouches of Only Organic Pumpkin & Sweet Potato 120g
150g ricotta cheese
1 tbsp olive oil
1 clove of garlic, crushed
3tbsp grated cheese
1/2 tbsp fresh parsley, finely chopped

Bring a large pan of water to the boil. Cook the pasta according to packet instructions until soft but not mushy. Drain and set aside, reserving 2 tbsp of the pasta water.

Meanwhile, heat the olive oil in a large frying pan over low heat. Add the garlic and cook for 1 minute, then stir in the chopped spinach. Cook for 2–3 minutes until wilted.

Add the pumpkin & sweet potato purée, ricotta, and grated cheese. Stir to combine, then add the reserved pasta water to loosen the sauce slightly. Simmer for 2 minutes, stirring until creamy.

Tip in the cooked pasta and stir gently to coat. Allow to cool slightly before serving. Sprinkle with extra grated cheese and parsley if you like.

Bring a large pan of water to the boil. Cook the pasta according to packet instructions until soft but not mushy. Drain and set aside, reserving 2 tbsp of the pasta water.

Meanwhile, heat the olive oil in a large frying pan over low heat. Add the garlic and cook for 1 minute, then stir in the chopped spinach. Cook for 2–3 minutes until wilted.

Add the pumpkin & sweet potato purée, ricotta, and grated cheese. Stir to combine, then add the reserved pasta water to loosen the sauce slightly. Simmer for 2 minutes, stirring until creamy.

Tip in the cooked pasta and stir gently to coat. Allow to cool slightly before serving. Sprinkle with extra grated cheese and parsley if you like.

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