Plant-Based Ravioli & Bacon-Mushroom Sauce

Name: Plant-Based Ravioli & Bacon-Mushroom Sauce with Balsamic Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Plant-Based Pumpkin Raveoli; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 sachet Classic Roast Seasoning; 1 packet Rocket leaves; 1 packet Plant-Based Cream; 1 drizzle balsamic vinegar; 1 drizzle olive oil

with Balsamic Salad

4.0(9)

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Calories

748 kcal

Protein

31.6g protein

Total

20 minutes

Difficulty

Easy

Allergens:

Gluten
Sulphites
Tree nuts
Soy

Let’s get the party started with this plant-based ravioli packed full of pumpkin and coated in a creamy sauce cooked with hearty mushrooms and bacon. Add a zap of freshness with peppery rocket to finish with a punch of flavour. *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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Plant-Based Pumpkin Raveoli

(Contains: Gluten, Sulphites, Tree nuts; )

1 packet

Button Mushrooms

100 g

Diced Bacon

1 sachet

Classic Roast Seasoning

1 packet

Rocket leaves

1 packet

Plant-Based Cream

(Contains: Soy; )

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

Nutrition Values

Calories748 kcal

Energy (kJ)3130 kJ

Fat36 g

of which saturates7.5 g

Carbohydrate69.5 g

of which sugars7.2 g

Dietary Fibre9.6 g

Protein31.6 g

Sodium1510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• 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 button mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add mushrooms and cook 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.