Vegan Mushroom and Kale Pasta Dish
Ingredients
- 1 onion, diced
- 2-3 cloves garlic, chopped
- 250g mushrooms, sliced
- 1 pack of vegan chicken fillets or whatever alternative you want
- 1 packed cup of spinach
- 1 packed cup of kale, chopped
- 1 handful spring onions, thinly sliced
- 2 tbs bisto gravy
- 2-3 cups oat milk
- 1 cup vegan chicken style stock (2 tsp stock to 1 cup water)
- 1 tbs olive oil
- Cooked pasta of choice
- Salt and pepper to taste
Preparation
Heat olive oil up on medium-high heat then cook onion until translucent. Add garlic and cook for a further minute.
Add mushrooms and kale and cook for 2-3 mins.
Add 2 cups of Oatly first and chicken stock and mix.
Add Bisto gravy and mix until granules have blended. If sauce is too thick add extra cup of Oatly.
Add quorn chicken fillets and cook with the lid on until cooked (approx 8-12 mins). Remove from pan and slice.
Mix in spring onions and spinach.
Salt and pepper to taste and serve with your favourite pasta!
