Plant-Based Ravioli & Creamy Mushroom Sauce
with Balsamic Rocket
Let’s veggie-fy this plant-based ravioli packed full of pumpkin and coated in a creamy sauce cooked with hearty mushrooms. Add a zap of freshness with a peppery rocket to finish with a punch of flavour.
This recipe is under 650kcal per serving.
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 packet
portabello mushrooms
½ packet
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
1 bag
Rocket leaves
1 packet
plant-based pumpkin ravioli
(Contains Gluten, Tree Nuts, Sulphites; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt. • Cook plant-based pumpkin ravioli in the boiling water until ‘al dente’, 10-12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain ravioli, then return to saucepan.
• Meanwhile, thinly slice portabello mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms 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 ravioli and creamy mushroom sauce between bowls. Serve with balsamic rocket salad. Enjoy!