Instructions

1. Finely chop the onion, garlic and chilli.
2. Heat the oil in a large saucepan and gently sauté the chopped vegetables until soft.
3. Meanwhile, peal and dice the sweet potatoes and carrots.
4. Add these to the pot, stir for a minute then add the spices. Stir for a few seconds, then add the passata and enough water to cover the vegetables, then add the stock pot.
5. Bring to the boil, cover and simmer for 15-20 minutes over low heat, or until the sauce is thick and the vegetables are tender.
6. Turn off the heat. Add the spinach, cover and rest for 5 minutes, then add the coriander and blend it into a thick, smooth or textured sauce (according to your liking).
7. Season to taste, then add the sweet peas, bring back to boil and cook for 3 minutes.
8. Meanwhile, in a separate pan, cook the pasta according to the instruction on the packet. Drain and keep warm until serving.
9. Serve the pasta with the sauce.