Plant-Based Ravioli & Bacon-Mushroom Sauce
with Balsamic Salad
- Gluten
- Tree Nuts
- Sulphites
- 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!*
Ingredients
1 packet
plant-based pumpkin ravioli
(Contains: Gluten, Tree Nuts, Sulphites; )
1 packet
button mushrooms
½ packet
Plant-Based Cream
(Contains: Soy; )
1 sachet
Aussie Spice Blend
1 sachet
vegetable stock powder
1 bag
Rocket leaves
1 packet
diced bacon
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
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.
• Divide plant-based pumpkin ravioli and creamy bacon and mushroom sauce between bowls. Serve with balsamic rocket salad. Enjoy!
