This is a rich, filling dish that you can rustle up in only about 20 minutes or so.
Yield; Two servings Cook time; 20 minutes (approx)
- One small brown onion, diced
- Two cloves of garlic, minced
- 100g/3.5oz white mushrooms, sliced
- 190g6.7oz Fry’s chicken style strips
- 150g/5.3oz dried tagliatelle
- Two tablespoons of Vitalite
- One tablespoon of plain flour
- 100g/3.5oz soy single cream
- 150ml/5fl.oz vegetable stock
- Salt, black pepper and chopped parsley to taste
- Heat one tablespoon of Vitalite in a frying pan over a medium heat. Add the garlic and fry for a minute before adding the onions, mushrooms and Fry’s strips.
- While the vegetables and strips are cooking, heat another tablespoon of Vitalite in a saucepan over a medium heat. Add the flour and cook for a couple of minutes, whisking constantly.
- Next, add the stock and soy cream, a little at a time while stirring constantly. After a few minutes you should have a rich, creamy sauce. Season with salt, black pepper and a small handful of chopped fresh parsley.
- While you’re working on the sauce, cook the tagliatelle as per the instructions on the packet.
- Once the pasta is cooked, drain well before adding the the frying pan containing the vegetables and strips. Pour over the sauce and stir until everything is well combined.
Then finally spoon into bowls and serve.
- You can purchase Fry’s chicken style strips from Holland and Barrett, or order online from Ocado.
- I opted to use the Vitalite rather than oil, as I wanted to add a buttery flavour to the dish. Any other brand of vegan butter will do.
- If you don’t want to use meat substitutes use more mushrooms, or another vegetable, I imagine broccoli would work well.
Bye for now 🙂