The makings of the

Roast the prepared carrots, butternut squash, sweet potato and leeks for 20 minutes at 180 °C.

Fry the red onion and garlic in the oil in a large pan. Add the roasted vegetables, passata, vegetable stock and maple syrup. Cover, and cook on a low heat for 30 minutes.

Blitz into a thick sauce and check seasoning.

Boil the spaghetti for the recommended time on the packet. Drain and fold through the hot sauce along with the Philadelphia to give a rich, creamy finish.