Creamy Tomato & Courgette Ravioli
with Balsamic Rocket Salad- Gluten
- Tree Nuts
- Sulphites
- Soy
You will devour this plant-based mushroom ravioli in seconds when you taste it with a creamy tomato sauce with hidden leek and courgette. A dressed side of rocket salad adds a touch of freshness to the dish. *This recipe is under 650kcal per serving.*
Ingredients
1
leek
1
courgette
2 clove
garlic
1 packet
plant-based pumpkin ravioli
(Contains: Gluten, Tree Nuts, Sulphites; )
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato paste
½ packet
Plant-Based Cream
(Contains: Soy; )
1 sachet
vegetable stock powder
1 bag
Rocket leaves
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice leek. Thinly slice courgette into half-moons.
• Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook plant-based pumpkin 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 throughout!
• Meanwhile, heat a large frying pan over medium-high heat a drizzle of olive oil. Cook leek and courgette 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 brown sugar, plant-based butter and reserved pasta water. Stir to combine and cook until slightly thickened, 1-2 minutes. • Add cooked ravioli to the sauce and toss to coat. Season with salt and pepper.
• 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 salad. Enjoy!
