Chicken, Mushroom & Spinach Spirelli Pasta, Made with Alt Vegan Chicken
Ingredients
- One large onion
- olive oil
- One teaspoon of dry basil one teaspoon of dry parsley
- sprinkle of Vegetable stock
- One tablespoon of nooch (nutritional yeast
- optional) two inch chunk of koko vegan cheese
- mushrooms
- One dessert spoon of cornflour in plant milk
- porcini mushroom liquor
- salt & pepper
- three bay leaves & roughly chopped spinach
- pasta
- ground black pepper
Preparation
One large onion chopped fine
Sautéed till golden in light olive oil or oil such as sunflower oil
Don’t use Extra virgin as it alters the taste too much) add 15 medium mushrooms chopped roughly
One tablespoon of rehydrated porcini mushrooms retaining the liquor from soaking
Then add One teaspoon of dry basil one teaspoon of dry parsley
Sprinkle of Vegetable stock, I use Swiss marigold brand as it’s the best! One tablespoon of nooch (nutritional yeast, optional) two inch chunk of koko vegan cheese grated once the mushrooms and onions are cooked and reduced in size
Take One dessert spoon of cornflour in plant milk then pour over adding extra plant milk & porcini mushroom liquor to make a thick sauce with four crushed cloves of garlic
Season with salt & pepper
Then blend half till smooth
Retain the other half and cook the chicken separately to add to the sauce and mushrooms at the end once the ALT chicken is cooked according packet instructions
Alternatively I did it with extra mushrooms and onions and added the chicken & mushrooms to the sauce) Once the chicken and mushrooms are added to the blended mushroom sauce, add three bay leaves & roughly chopped spinach and leave to simmer for an extra few mins till pasta is cooked which should be stirred in
Serve on the pasta with grated cheese, chopped spinach and ground black pepper