• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook flaked almonds and panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Transfer to a small bowl. Season with salt and pepper to taste. Set aside.

• Bring a large saucepan of salted water to the boil. Cook plant-based beef-style ravioli in the boiling water until 'al dente', 9 minutes. • Meanwhile, thinly slice leek. Grate zucchini. Tear kale leaves from stem, then roughly chop leaves. Set aside. • When pasta is done, reserve some pasta cooking water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain pasta, then return to pan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While pasta is cooking, return frying pan to medium-high heat with a drizzle of olive oil. Cook leek and zucchini, tossing, until softened, 4-6 minutes. • Stir in tomato paste, garlic and garlic & herb seasoning. • Add plant-based cooking cream, vegetable stock powder and reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Add cooked pasta and chopped kale. Cook, gently stirring, until kale is softened, 1-2 minutes. Season with pepper.

• Divide creamy tomato plant-based ravioli with green veggies between bowls. • Top with almond pangrattato. Tear over parsley to serve.