I’m not sure when Olive Garden discontinued one of their classic favorite entrees, the Ravioli Di Portobello. But that’s ok since it’s super easy to make a dairy-free version at home! This Mushroom Ravioli with Sun-Dried Tomato Sauce is exactly how I remember that beloved pasta from back in the day! It’s creamy, smoky, dairy-free, and ready in under 10 minutes!
I LOVE mushrooms! I used to order this every time we went to Olive Garden, and I wasn’t even vegan or vegetarian at the time. It was easily the best thing on their menu. I always ate way too many breadsticks, though, and at least 2 or 3 huge plates of that endless salad, so most of the pasta was usually my lunch for the next day.
How to Make 10-Minute Copycat Olive Garden Ravioli Di Portobello
Super simple! Here’s how to make it:
While your ravioli is cooking, toss cashews, water, bouillon, sun-dried tomatoes, liquid smoke, vegan parmesan, and sea salt in a high-speed blender and blend until super creamy. Then, sauté garlic in a little vegan butter for a few minutes. Next, pour the cashew cream into the garlic butter and stir until heated through. Serve ravioli with sauce and top and a few diced tomatoes, more parmesan, and some parsley. That’s it!
Store-Bought Ravioli
Kite Hill has an amazing mushroom ravioli with almond milk ricotta. That’s what I used for this recipe as a shortcut. They also have a spinach ravioli and a tortellini ravioli that would both be really good with this sauce. If you want to up your greens, add a handful of sautéed spinach to the sauce.
More Pasta Recipes
Tempeh Bolognese with Kale Pesto and Almond Parmesan
Spicy Vegan Chipotle Chicken Pasta
Vegan Pesto Pasta with Chicken
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this pasta and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Mushroom Ravioli with Sun-Dried Tomato Sauce (Olive Garden Copycat)
Ingredients
- 18 Ounces Mushroom Ravioli I used Kite Hill (2 packages)
- 1 tablespoon Vegan Butter
- 4 Garlic Cloves Minced
- ¾ Cup Cashews Soaked in hot water
- 2 ¼ Cups Water + ½ teaspoon Vegan Chicken Bouillon Better Than Bouillon No-Chicken Base
- 2 tablespoon Sun-Dried Tomatoes
- ¼ teaspoon Liquid Smoke
- ½ Cup Vegan Parmesan
- 1 Roma Tomato Chopped
- ½ Tsp Each: Salt and Pepper
Instructions
- Cook ravioli according to package.
- Blend cashews, water + vegan chicken bouillon, sun-dried tomatoes, liquid smoke, salt, pepper, and vegan parmesan in a high-speed blender until super creamy (at least 1 minute).
- Melt butter in a saucepan. Add minced garlic and sauté over medium heat for about 1-2 minutes.
- Stir in cashew mixture and heat until just warmed, NOT bubbly.
- Pour sauce over mushroom ravioli and top with chopped tomatoes, vegan parmesan, and parsley.
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