• Preheat oven to 240°C/220°C fan-forced. Thickly slice capsicum. Cut courgette into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, bring a large saucepan of salted water to the boil. • Finely chop garlic.

• When the veggies have 5 minutes remaining, cook plant-based pumpkin ravioli in the boiling water, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and set aside.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook garlic and Aussie spice blend until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), vegetable stock powder and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly reduced, 2-3 minutes. TIP: Add some more pasta water if the sauce is too thick!

• Add cooked ravioli, roasted veggies, the plant-based butter and brown sugar and gently stir to combine. • Meanwhile, combine a drizzle of olive oil and a pinch of salt and pepper in a large bowl. Add baby kale and toss to combine.

• Divide roasted veggie and pumpkin ravioli between bowls. • Top with seasoned baby kale. Enjoy!