• Bring a large saucepan of salted water to the boil. • Cook plant-based beef-style ravioli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta cooking water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta, then return to saucepan. Drizzle with olive oil to prevent sticking.

• While pasta is cooking, finely chop garlic. Pick and finely chop rosemary. Roughly chop roasted almonds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), rosemary and 1/2 the garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a small bowl. Add almonds, tossing to combine. Season to taste.

• Return frying pan to medium heat with a drizzle of olive oil. Cook remaining garlic, stirring, until fragrant, 1 minute. • Add plant-based cooking cream, garlic & herb seasoning, Nan's special seasoning and some reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Simmer until slightly thickened, 1-2 minutes. • Add cooked ravioli, baby spinach leaves and the plant-based butter. Cook, gently stirring, until spinach is wilted, 1 minute. Season with pepper to taste. TIP: If needed, add a splash more pasta water to loosen the sauce!

• Cut tomato into thin wedges. In a medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide creamy plant-based beef ravioli between bowls. Top with almond pangrattato. • Serve with salad. Enjoy!