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Mushroom ravioli with vegan pasta sauce and parmesan

Mushroom Ravioli with Sun-Dried Tomato Sauce (Olive Garden Copycat)

MN Veg Head
This quick and easy Mushroom Ravioli with Sun-Dried Tomato Sauce is exactly how I remember my beloved pasta from Olive Garden AND it's ready in under 10 minutes!!
3.67 from 3 votes
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Prep Time 2 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Italian, Pasta, Vegan
Servings 4 People
Calories 503 kcal

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.

Notes

*If you don't have vegan chicken bouillon, use vegetable stock
*Make sure to soak your cashews if not using a high-speed blender
*Add sautéed spinach to the sauce for more greens
 

Nutrition

Calories: 503kcalCarbohydrates: 56gProtein: 14gFat: 24gSaturated Fat: 4gSodium: 791mgPotassium: 282mgFiber: 4gSugar: 4gVitamin A: 285IUVitamin C: 4mgCalcium: 14mgIron: 2mg
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