• Boil the kettle. Trim baby broccoli and halve lengthways. Thinly slice leek. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and baby broccoli, stirring, until softened, 5-6 minutes. • Add herb & mushroom seasoning and vegetable stock powder and cook until fragrant, 1-2 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Add plant-based mushroom ravioli and simmer over medium-low heat until al dente, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). • Using a slotted spoon, add ravioli to the frying pan with the sauce. Gently toss to combine. • Add plant-based basil pesto, plant-based butter and reserved pasta water to pan. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season to taste with salt and pepper.

• Divide plant-based mushroom ravioli and pesto sauce with green veggies between bowls. • Garnish with toasted almonds to serve. Enjoy!