Creamy Vegan Pasta with Vegan Chicken
Ingredients
- 2-3 servings pasta of choice
- 150g vegan chicken pieces or firm tofu
- 2 garlic cloves
- 2 tbsp oil
- 2 tsp sambal oelek, or some chilli flakes
- 1.5 tbsp shallot onion fond (not cubestock)
- 350ml oatcream
- Frozen green peas
- 150g sundried tomatoes
- Handful of black olives
- Salt
- LOTS of black pepper
- 1-2 tsp dried thyme
Preparation
Start by boiling the water for the pasta. Add some salt. Add 2-3 servings (or more) pasta. Boil for 8-12 minutes.
In a frying pan, add the oil, diced garlic and vegan chicken pieces. Fry until golden brown.
Pour in the oatcream and add the shallot onion fond along with the sambal oelek, salt and (lots of) black pepper and green peas.
Allow to simmer for 5-6 minutes.
Once the pasta is done, add the pasta to the frying pan and mix with the cream.
Add sundried tomatoes and black olives, diced. Mix and allow to simmer until the oatcream thickens.
Eat warm - or freeze in and reheat later.
