• Boil the kettle. • Finely chop garlic. Thinly slice leek. Slice courgette into half-moons.

• Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook plant-based mushroom ravioli over high heat until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return ravioli to the saucepan with a drizzle of olive oil. TIP: Salting the pasta water ensures the dish is well seasoned through out!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette and leek until tender, 4-5 minutes. • Add garlic, herb & mushroom seasoning and tomato paste, and cook until fragrant, 1 minute. • Add plant-based cream (see ingredients), vegetable stock powder, the plant-based butter, brown sugar and reserved pasta water. Stir to combine and cook until slightly thickened, 1-2 minutes. • Add cooked ravioli to sauce and toss to coat. Season.

• Meanwhile, in a medium bowl, combine rocket leaves and a light drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy tomato and courgette ravioli between bowls. • Serve with balsamic rocket. Enjoy!