• 70g spaghetti, dry weight
• 150g sweet potatoes,peeled and cut into 1cm cubes
• 60g fresh baby spinach leaves
• 1 vegetable stock cube
• ½ tsp dried mixed herbs
• freshly ground black pepper
• Rapeseed oil spray
• 10g vegan pecorino cheese finely grated

Pre-heat the oven to 200C, 400F, gas mark 6.

Place the potato cubes onto a non-stick baking tray and spray lightly with the rapeseed oil and place in the oven to bake.

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After the potatoes have been in the oven for 10-12 minutes bring a large pan of water to the boil and add the stock cube and the spaghetti and cook for 10-12 minutes stirring occasionally.

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One minute before then end of the cooking of the spaghetti add the fresh spinach leaves, stir and cook for just 30-40 seconds more, Drain immediately, stir in the dried mixed herbs and season with the black pepper and transfer to a warmed pasta bowl.

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Remove the roasted sweet potato from the oven and sprinkle over the top of the spaghetti and spinach.

Top with the grated vegan pecorino. Serve straight away

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