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Chicken and bacon in a creamy sauce ain't the most vegan sounding thing, granted, but nothing had to suffer for this dish to be truly delicious – win/win.
Creamy Vegan Alfredo Pasta
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Scale
Ingredients
For the pasta:
- 300g linguine
- 300g 'chicken' style meat replacement (we like Tesco's own brand)
For the sauce:
- 1 cup cashews - soaked in just enough water to cover them for a few hours (at least one)
- 200g cauliflower - roughly chopped
- 6 tsp nutritional yeast
- ½ tsp garlic powder/granules
- ½ tsp onion powder/granules
- ¾ cup Oatly cream (or other cream alternative)
- 1 tsp white miso
- Salt (to taste)
For the bac'n (mushrooms):
- 250g chestnut mushrooms - sliced
- 1 tbsp maple syrup
- 1 tbsp rapeseed oil
- 1 ½ tbsp dark soy sauce
- 1 tsp vegan worcestershire sauce
- 1 tbsp liquid smoke
Instructions
- Mix all the ingredients for the bac'n together in a shallow dish and leave to marinate while you carry on with the next step
- Boil the cauliflower for 8 minutes
- Chuck the cooked cauliflower and all the other sauce ingredients into a blender and whizz up until smooth
- In a frying pan, fry the mushrooms on a medium-high heat until they're firm and have a nice glaze - this may take around 10/15 minutes.
- Once the mushrooms are nearly done, cook the pasta (usually for around 10 minutes)
- In saucepan heat up the chick'n bits for a few minutes – until browned
- Add the sauce to the pan and heat for around five minutes. Once the sauce is hot, drain the pasta and pour the sauce over it
- Make sure the mushrooms are still hot and then serve on top of the pasta. Yum!
- Category: Dinner
- Method: Stove-top, Blender
- Cuisine: Italian
Keywords: Vegan Alfredo pasta
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