Plant-Based Ravioli & Bacon Mushroom Sauce
with Flaked Almonds & Garden Salad
- Celery
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Sliced Mushrooms
1 packet
Parsley
1
Tomato
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Plant-Based Beef-Style Ravioli
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
Cooking Steps
• Bring a large saucepan of salted water to boil. • Cook plant-based ravioli in boiling water until ‘al dente’, 12-14 minutes. • Reserve some pasta cooking water (1/4 cup for 2P / 1/2 cup for 4P). Drain and return to saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Custom Recipe: If you've added diced bacon, cook diced bacon with sliced mushrooms, breaking up with a spoon, 6-8 minutes. Continue as above.
• While mushrooms are cooking, roughly chop tomato. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil and season. • Just before serving add tomato and mixed salad leaves and toss to coat.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• Divide plant-based ravioli and creamy mushroom sauce between bowls. • Sprinkle over flaked almonds. Tear over remaining parsley. • Serve with garden salad. Enjoy!
