Step 1

Preheat the oven to 190°C.

Step 2

Toss pumpkin and 1 tablespoon oil in a bowl and place on a baking tray. Roast for 15 minutes or until tinged golden.

Step 3

Meanwhile, cook the penne in a large saucepan of boiling, salted water until al dente.

Step 4

Heat remaining oil in a large frypan over medium-low heat, add leek and cook, stirring occasionally, for 5 minutes until soft.

Step 5

Add garlic and cook for a further minute, then add spinach and remove from heat. Drain pasta and add to pan with leek mixture. Add pumpkin and toss to combine.

Step 6

Serve sprinkled with ricotta and freshly cracked black pepper.