• 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 pan. Drizzle with olive oil to prevent sticking.

• While pasta is cooking, finely chop garlic. • Pick and finely chop rosemary. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic and rosemary until fragrant, 1 minute. • Add plant-based cooking cream, garlic & herb 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 and baby spinach leaves. 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. Roughly chop roasted almonds. • 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 roasted almonds and chilli flakes (if using). • Serve with salad. Enjoy!