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.
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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
plant-based mushroom ravioli(ContainsGluten, Tree Nuts)
baby spinach leaves
garlic & herb seasoning
Nan's special seasoning
plant-based grated Parmesan(May be presentPeanuts, Tree Nuts, Milk, Soy, Sesame, Gluten)
• 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.