Vegan Pumpkin Ravioli and Super Greens Sauce

Nutrition per serve

Ingredients

• 1bunch parsley
• 1pcs zucchini
• 150g peas
• 50g baby spinach leaves
• 50g shredded vegan cheddar
• 40g roasted cashews
• 10g pepper and garlic seasoning
• 325g pumpkin and cashew ravioli
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the peas. Coarsely chop the parsley leaves and stems. Quarter the zucchini lengthwise and cut into 1cm chunks.
2. Step 2 — Cook zucchini
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the zucchini, stirring regularly, for 4-5 mins until softened.
3. Step 3 — Cook peas
   Meanwhile, cook the peas in the pan of boiling water for 2 mins. Remove with a slotted spoon, then return the pan of water to the boil for the ravioli.
4. Step 4 — Add spinach
   Add the peas, spinach and 2 tbs water to the zucchini and cook, stirring, for 1 min or until the spinach is slightly wilted. Remove the pan from the heat.
5. Step 5 — Make green cashew sauce
   Put the parsley, half the zucchini mixture, half the shredded vegan cheddar, half the cashews, 3 tsp pepper and garlic seasoning* (reduce for less of a pepper kick) and 60ml (¼ cup) water in a large jug. Blend with a stick blender until almost smooth.
6. Step 6 — Toss ravioli and serve
   Cook the ravioli in the pan of boiling water for 3 mins or until al dente. Drain. Add green cashew sauce and ravioli to remaining zucchini mixture. Gently stir over medium heat for 1-2 mins until combined and heated through. Taste, then season with salt and pepper. Divide the ravioli among bowls. Scatter over the remaining vegan cheddar and remaining cashews to serve.

Allergens

Cashew, Gluten, Sesame, Soy, Sulphites, Wheat