1. Heat a large frypan over medium to high heat, add 1 tbsp olive, half the sweet potato and season with salt and pepper. Cook until softened. Set aside and repeat with the remaining sweet potato.
  2. In the same frypan, heat add remaining olive oil, leek, garlic and spices and sauté until softened. Return the sweet potato to the frypan
  3. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
  4. Add pasta and baby spinach to the frypan and toss well, mixing until the spinach wilts. Season to taste with salt and pepper.
  5. Garnish pasta with ricotta and pumpkin seeds.
  6. Serve and enjoy with family and friends!