with Balsamic Salad
Let’s veggie-fy this plant-based ravioli packed full of pumpkin and coated in a creamy sauce cooked with hearty mushrooms. Add a zap of freshness with peppery rocket to finish with a punch of flavour. *This recipe is under 650kcal per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Plant-based pumpkin ravioli
1 packet
Button mushrooms
1 packet
Plant-Based Cream
0.5 packet
Aussie Spice Blend
1 sachet
Vegetable stock powder
1 sachet
Rocket leaves
1 bag
Balsamic vinegar
drizzle
• Boil the kettle. • Half-fill a large saucepan with boiling water. Add plant-based pumpkin ravioli and cook, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain ravioli, then return to the saucepan.
• Meanwhile, thinly slice mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 6-8 minutes. • Add plant-based cream (see ingredients), Aussie spice blend, vegetable stock powder and the reserved pasta water and simmer, until slightly thickened, 1-2 minutes. • Add cooked ravioli and toss to coat. Season to taste. TIP: Add an extra splash of water if the pasta looks dry.
• While the mushrooms are cooking, combine salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper.
• Divide plant-based pumpkin ravioli and creamy mushroom sauce between bowls. Serve with balsamic salad. Enjoy!
2174
kJ
Energy (kJ)
14.2
g
Fat
2
g
of which saturates
69.7
g
Carbohydrate
6.9
g
of which sugars
21.1
g
Protein
1222
mg
Sodium
