Creamy Mushroom & Vegan Chicken 5 Min Pasta Sauce - Gaz Oakley
Sauté shallots, garlic, mushrooms, and vegan chicken in oil until golden, deglaze with white wine, add cream and mustard, season, stir in tarragon, and serve over pasta—chili flakes optional.
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 1 tbs Olive Oil
- 2 cloves Garlic, smashed
- 1 Shallots, chopped fine
- 150g Chestnut Mushrooms, finely sliced
- 1/2 cup/125ml White Wine
- 1 cup/250ml Vegan Cream
- 1 tbs English Mustard
- 1 cup/100g Vegan ‘Chicken’ Pieces (optional – replace with chickpeas or beans)
- 1 tbs Chopped Fresh Tarragon
- Pinch Sea Salt & Pepper
- 2 Servings Cooked Pasta, of your choice
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