Plant-Based Pumpkin & Courgette Ravioli
with Creamy Spinach Sauce & Baby Broccoli
Let’s veggie-fy ravioli with this plant-based ravioli packed full of pumpkin and coated in a creamy sauce seasoned with garlic tossed through with courgette and spinach. Add a zap of chilli flakes to zest up the baby broccoli and 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
½ bag
baby broccoli
1
courgette
1 packet
plant-based pumpkin ravioli
(Contains Gluten, Tree Nuts, Sulphites; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Aussie Spice Blend
½ packet
Plant-Based Cream
(Contains Soy; )
1 bag
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop baby broccoli (see ingredients). Slice courgette into half-moons.
• Half-fill a large saucepan with boiling water and add a pinch of salt. Add plant-based pumpkin ravioli and simmer, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/4 cup for 2 people /1/2 cup for 4 people), then drain and return ravioli to the saucepan with a drizzle of olive oil.
TIP: Salting the pasta water ensures the dish is well seasoned throughout!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli and courgette, stirring, until softened, 3-4 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add plant-based cream (see ingredients) and reserved pasta water. Simmer, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and cooked ravioli. Stir until just wilted, 1 minute. Season with pepper.
• Divide plant-based pumpkin ravioli and creamy spinach and courgette sauce between bowls. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!