Portabello Mushroom Ravioli
with Garlic Pangrattato & Plant-Based Parmesan- Wheat
- Gluten
- Soy
Ingredients
1 sachet
Garlic & Herb Seasoning
Portobello Mushrooms
1 sachet
Nan's Special Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Plant-Based Mushroom Ravioli
1 packet
Plant-Based Grated Parmesan
1 packet
Baby Spinach Leaves
1 packet
Plant-Based Cream
(Contains: Soy; )
2
Garlic
Nutrition Values
Cooking Steps
• Thinly slice portabello mushrooms. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. • Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• Bring a large saucepan of salted water to boil. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Add baby spinach leaves, garlic & herb seasoning, Nan's special seasoning and remaining garlic and cook until fragrant, 1 minute. • Remove from the heat, then add plant-based cream and stir to combine.
• While the veggies are cooking, add plant-based mushroom ravioli to the boiling water, then reduce to a medium heat. Cook until 'al dente', 4-5 minutes. • Drain, then add to the veggies and sauce. Add plant-based grated Parmesan to the sauce and toss to combine.
• Divide creamy portabello mushroom ravioli between bowls. • Top with garlic pangratatto to serve.
