Ingredients • 300g spaghetti or linguine • 200g tenderstem broccoli • 200g mushrooms, sliced • 100g spinach or kale • 1 small onion, finely chopped • 3 garlic cloves, minced • 200g vegan chick’n pieces (store-bought or homemade) • 2 tbsp olive oil • Salt & black pepper
For the creamy sauce: • 1 cup cashews (soaked 2 hrs or boiled 10 mins) • 1½ cups unsweetened oat milk • 3 tbsp nutritional yeast • 1 tbsp miso paste • 1 tbsp lemon juice • 1 tsp Dijon mustard • Pinch of nutmeg
Method 1. Cook pasta in salted boiling water until al dente, reserving ½ cup pasta water. Drain and set aside. 2. Steam or blanch broccoli until just tender, then refresh under cold water for colour. 3. Heat olive oil in a large pan, add vegan chick’n and fry until golden. Remove and set aside. 4. In the same pan, sauté onion and garlic until soft. Add mushrooms and cook until browned, then stir in spinach/kale until wilted. 5. Blend soaked cashews, oat milk, nutritional yeast, miso, lemon juice, mustard, nutmeg, salt & pepper until silky smooth. 6. Return vegan chick’n to the pan, pour over the sauce, and simmer gently for 2–3 mins. Add pasta, broccoli, and a splash of reserved pasta water. Toss until glossy and well coated. 7. Serve with cracked black pepper and vegan parmesan on top.
