Ravioli with Mushrooms and Garlic Browned Butter
Pear, Strawberry, and Spinach Salad
Ingredients
- 1 (9-oz) pkg refrigerated vegan spinach-cheese ravioli
- 1 (8-oz) pkg baby portobello mushrooms, sliced
- ⅛ tsp salt
- 1 Tbsp olive oil
- 1 green onion, chopped
- ¼ cup vegan butter
- 2 cloves garlic, thinly sliced
- 1 tsp fresh lemon juice
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Cook mushrooms and salt in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned, stirring occasionally. Toss ravioli with mushrooms; top with green onions, and divide among 2 bowls.
- Melt butter in skillet over medium heat; add garlic, and cook 4 minutes or until butter begins to brown; stir in lemon juice. Drizzle butter mixture over pasta. Serve immediately.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ Tbsp agave nectar
- ¼ tsp salt
- ¼ tsp pepper
- 3 cups baby spinach
- ½ (16-oz) container strawberries, quartered
- 1 pear, thinly sliced
Side Dish Instructions
- Whisk together oil, lemon juice, agave, salt, and pepper in a large bowl. Add spinach, strawberries, and pear; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
