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Portabello Mushroom Ravioli

Portabello Mushroom Ravioli

with Garlic Pangrattato & Plant-Based Parmesan

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Getting stuffed inside pasta is pretty fly for a fungi: these ravioli are packed with big umami flavours thanks to a mix of hearty mushrooms. To match all that serious ’shroom personality, we’re adding a plant-based creamy sauce and a herby seasoning for their abundant flavour contribution. The result is a hearty dish that’s guaranteed to become a pasta-night classic in your home.

Tags:Plant Based
Allergens:GlutenTree NutsSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

portabello mushrooms

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

plant-based mushroom ravioli

(ContainsGluten, Tree Nuts)

1 bag

baby spinach leaves

1 sachet

garlic & herb seasoning

½ packet

plant-based cream

(ContainsSoy)

3 clove

garlic

1 sachet

Nan's special seasoning

1 packet

plant-based grated Parmesan

(May be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Gluten)

Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3712 kJ
Fat33.7 g
of which saturates3.8 g
Carbohydrate103.2 g
of which sugars20.6 g
Protein33.3 g
Sodium1481 mg
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• Divide creamy portabello mushroom ravioli between bowls. • Top with garlic pangratatto to serve.