Plant-Based Mushroom Ravioli & Pesto Sauce
with Green Veggies & Toasted Almonds
Green is the colour of love tonight because this dish is bursting with it. You will devour this plant-based mushroom ravioli in seconds when you taste it with a fresh pesto sauce and sprinkled almonds for a sweet crunch. Baby broccoli and leek give everything a pop of green and freshness. Enjoy the delicious taste of green!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
Ingredients
1 bag
baby broccoli
1
leek
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Herb & Mushroom Seasoning
1 sachet
vegetable stock powder
1 packet
Plant-Based Mushroom Ravioli
(Contains Gluten, Tree Nuts; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim baby broccoli and halve lengthways. Thinly slice leek. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and baby broccoli, stirring, until softened, 5-6 minutes. • Add herb & mushroom seasoning and vegetable stock powder and cook until fragrant, 1-2 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Add plant-based mushroom ravioli and simmer over medium-low heat until al dente, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). • Using a slotted spoon, add ravioli to the frying pan with the sauce. Gently toss to combine. • Add plant-based basil pesto, plant-based butter and reserved pasta water to pan. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season to taste with salt and pepper.
• Divide plant-based mushroom ravioli and pesto sauce with green veggies between bowls. • Garnish with toasted almonds to serve. Enjoy!