Plant-Based Ravioli & Creamy Mushroom Sauce
with Garden Salad- Soy
Ingredients
1 sachet
Garlic & Herb Seasoning
Portobello Mushrooms
1
Tomato
1 packet
Parsley
1 packet
Plant-Based Mushroom Ravioli
1 packet
Mixed Salad Leaves
1 packet
Plant-Based Cream
(Contains: Soy; )
1 sachet
Seasoning Blend
Nutrition Values
Cooking Steps
• Bring a large saucepan of salted water to the boil. Cook plant-based ravioli in boiling water until ‘al dente’, 10-12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to pan with a drizzle of olive oil. • Thinly slice portabello mushrooms.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook mushrooms until browned and softened, 6-8 minutes. • Add plant-based cooking cream, garlic & herb seasoning, seasoning blend (see ingredients) and the reserved pasta water and simmer, until slightly thickened, 1-2 minutes. • Add cooked ravioli and toss to coat, 1 minute. Season to taste.
• While mushrooms are cooking, roughly chop tomato. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil and season. Add tomato and mixed salad leaves and toss to coat.
• Divide plant-based ravioli and creamy mushroom sauce between bowls. • Tear over parsley. Serve with garden salad. Enjoy!
