• 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. • Reserve some pasta cooking water (1/4 cup for 2 people / 1/2 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, finely chop garlic. Roughly chop roasted almonds and parsley. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. • Transfer to a small bowl. Add almonds and parsley, tossing to combine. Season to taste.

• Return frying pan to a medium heat with a drizzle of olive oil. Cook remaining garlic, stirring, until fragrant, 1 minute. • Add plant-based cooking cream, garlic & herb seasoning, vegetable stock powder and reserved pasta water and simmer until slightly thickened, 1-2 minutes. • Add cooked ravioli and baby spinach leaves, stirring until spinach is wilted, 1 minute. Season with pepper to taste. • Meanwhile, cut tomato into thin wedges. TIP: Add a splash of pasta water to loosen the sauce!

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