Vegan Chicken Mushroom Spinach Pasta
Ingredients
- 1 large onion
- Light olive oil or sunflower oil
- 15 medium mushrooms
- 1 tablespoon rehydrated porcini mushrooms
- Porcini mushroom soaking liquid
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Sprinkle of vegetable stock
- 1 tablespoon nutritional yeast (optional)
- 2-inch chunk of vegan cheese
- 1 dessert spoon cornflour
- Plant milk
- 4 garlic cloves
- Salt and pepper
- ALT Vegan chicken
- 3 bay leaves
- Spinach
- Spirelli pasta
Preparation
Sauté the onion until golden in light olive oil or oil such as sunflower oil, avoiding extra virgin olive oil.
Add 15 medium mushrooms chopped roughly, one tablespoon of rehydrated porcini mushrooms retaining the liquor from soaking, one teaspoon of dry basil, one teaspoon of dry parsley, a sprinkle of vegetable stock, and one tablespoon of nutritional yeast if using.
Add a two-inch chunk of vegan cheese grated once the mushrooms and onions are cooked and reduced in size.
Mix one dessert spoon of cornflour in plant milk then pour over, adding extra plant milk and porcini mushroom liquor to make a thick sauce with four crushed cloves of garlic, and season with salt and pepper.
Blend half of the mixture until smooth, retaining the other half.
Cook the chicken separately according to packet instructions and add it to the sauce and mushrooms at the end, or alternatively add extra mushrooms and onions to the sauce.
Once the chicken and mushrooms are added to the blended mushroom sauce, add three bay leaves and roughly chopped spinach and leave to simmer for a few minutes until the spinach is wilted.
Cook the pasta until done and stir it into the sauce.
Serve with grated cheese, chopped spinach, and ground black pepper.