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