• Boil the kettle. • Pour boiling water into a large saucepan over medium-low heat. • Cook plant-based pumpkin ravioli in the boiling water, 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 portabello 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 rocket 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 rocket salad. Enjoy!