Cook your choice of pasta, use the packet instructions as a guideline. For babies I suggest cooking the pasta slightly longer (2-3 minutes longer )than recommended so it is very soft to the bite and not al dente.
Grate the pumpkin and the carrot, you should have around a cup of each.
In a frypan heat the oil over a medium/high heat, sauté the grated pumpkin and carrot until soft and a little golden. This should take around 5 minutes.
Add the tinned tomatoes, herbs and spinach leaves to the pan, Simmer until the sauce is thick and the spinach leaves cooked, this should take around 5 minutes. Cool in the pan before blending (it can be very dangerous to blend piping hot liquids in a blender.)
Add the optional cream if desired and purée the sauce, then stir it through the cooked pasta.