This was pretty tasty, and while it took a while to prep it wasn't very difficult. The Kidlet was initially lukewarm on it, then decided that she likes mushrooms now and got a lot more enthusiastic about it.

Ravioli in Coconut Cream Sauce

Hello Fresh

Ingredients

• 700g ravioli or other stuffed pasta
• 2 cloves garlic, minced
• 60mL butter
  
• 500g mushrooms, sliced
• 330mL full fat coconut milk
• 30mL soy sauce
• 125g baby spinach
• 15 g basil, coarsely chopped
• chili flakes to taste

Directions

1. Cook pasta. Drain, reserving 120mL water, and set aside; you may wish to toss with a small amount of oil to keep it from sticking together while you cook the sauce.
2. Melt the butter in a large, deep skillet or saucepan over medium-high heat.
3. Add the mushrooms and cook until they release their liquid and cook down, 4-5 minutes.
4. Season with salt and pepper (remembering that the soy sauce will be quite salty), add the garlic, and cook until fragrant, ~30s.
5. Add the coconut milk, soy sauce, and reserved pasta. Cook, stirring often, until it thickens, anywhere from 2 to 10 minutes depending on how thick you want it.
6. Add the spinach and stir in until just wilted.
7. Toss with the ravioli and basil and serve.