• Boil the kettle. • Roughly chop baby broccoli (see ingredients). Slice courgette into half-moons.

• Half-fill a large saucepan with boiling water and add a pinch of salt. Add plant-based pumpkin ravioli and simmer, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/4 cup for 2 people /1/2 cup for 4 people), then drain and return ravioli to the saucepan with a drizzle of olive oil. TIP: Salting the pasta water ensures the dish is well seasoned throughout!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and courgette, stirring, until softened, 3-4 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add plant-based cream (see ingredients) and reserved pasta water. Simmer, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and cooked ravioli. Stir until just wilted, 1 minute. Season with pepper.

• Divide plant-based pumpkin ravioli and creamy spinach and courgette sauce between bowls. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!