Creamy Vegan Chicken and Sundried Tomato Pasta
Ingredients
- 3-4 servings of your favourite pasta
- Approximately 200g vegan chicken (tofu or seitan can be substituted)
- 2 garlic cloves
- 1/2 diced red onion
- 2 tbsp oil
- 1 tbsp soy sauce
- 1 tbsp concentrated vegetable fond (or shallot onion)
- A few drops of truffle oil
- Handful of sundried tomatoes
- Around 400ml oat cream (homemade cashew cream can also be used)
- Lots of vegan parmesan
- Salt and pepper
Preparation
Boil the pasta according to the package instructions.
In a frying pan, heat the oil and add minced garlic cloves and diced onion. Add the vegan chicken pieces and fry until crispy.
Pour in the oat cream, and add soy sauce, vegetable fond, truffle oil, salt, and pepper. Stir to combine.
Add the sundried tomatoes and vegan parmesan to the pan. Allow the mixture to simmer.
Taste the sauce and adjust the seasoning with additional salt and white pepper if needed.
Once the pasta is cooked, drain it and add it to the frying pan. Mix everything together until well combined.
Sprinkle more vegan parmesan on top.
Serve and enjoy!
