Plant-Based Pumpkin & Courgette Ravioli
with Creamy Spinach Sauce & Baby Broccoli- Gluten
- Sulphites
- Tree nuts
- Soy
Let’s veggie-fy ravioli with this plant-based ravioli packed full of pumpkin and coated in a creamy sauce seasoned with garlic tossed through with courgette and spinach. Add a zap of chilli flakes to zest up the baby broccoli and finish with a punch of flavour. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Plant-Based Pumpkin Raveoli
(Contains: Gluten, Sulphites, Tree nuts; )
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1
Baby Broccoli
1 packet
Garlic Paste
1 packet
Plant-Based Cream
(Contains: Soy; )
1
Courgette
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop baby broccoli (see ingredients). Slice courgette into half-moons.
• Half-fill a large saucepan with boiling water and add a pinch of salt. Add plant-based pumpkin ravioli and simmer, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/4 cup for 2 people /1/2 cup for 4 people), then 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 with a drizzle of olive oil. Cook baby broccoli and courgette, stirring, until softened, 3-4 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add plant-based cream (see ingredients) and reserved pasta water. Simmer, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and cooked ravioli. Stir until just wilted, 1 minute. Season with pepper.
• Divide plant-based pumpkin ravioli and creamy spinach and courgette sauce between bowls. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!
