Creamy Mushroom & Chicken Pasta
Try this giant bowl of creamy pasta for dinner, it’s like giving yourself a big hug! Filled with mushrooms, plant-based chicken and topped with a little chilli, it’s the perfect winter warmer everyone is looking for right now.
What You Will Need:
Plant Nation Italian Herb Chicken Style Burgers
1 packet Gluten Free Penne
6 Brown Mushrooms, sliced
6 Large Flat Mushrooms, sliced
2.5 Cups Unsweetened Soy Milk (or milk of your choice)
4 tbsp Vegan Butter (or equivalent)
2 tbsp Plain Gluten Free Flour
2 Cloves Garlic, crushed
4 tbsp Chopped Fresh Parsley
½ Lemon, juiced
1 Fresh Chilli, sliced
Salt and Pepper to taste
Olive oil
What You Will Need To Do:
Cut the Italian Herb Chicken Style Burgers into 6 pieces and roll into small meatballs. Cook on a lightly oiled non-stick pan over medium heat and set aside. Using the same pan, melt 2 tbsp of the butter, add the mushrooms and garlic, sauté for approximately 5 minutes until soft and set aside. Keeping the pan on a medium heat, melt the remaining 2 tbsp of butter and slowly stir in the flour. Once the mixture is smooth, gradually pour in the milk, lightly whisking until it thickens. Add the mushrooms and chicken balls into the sauce with half the parsley, lemon juice, salt and pepper. Turn heat to low and simmer, stirring occasionally, while cooking the pasta according to packet directions. Serve and garnish with remaining parsley and freshly sliced chilli. Enjoy!
