How to make creamy pesto pasta but better. This deliciously creamy and meaty, dairy free pasta dish is vegan. Dive into today's dish: a creamy Chicken’ Pasta Primavera, but with a twist, no chicken and dairy free—using home grown Lions Mane Mushrooms from a grow kit. This vegan delight blends linguini, fresh veggies like courgette (zucchini) and spinach, aromatic herbs, and a creamy white sauce made from whole food veggies. It's not just pasta; it's an experience and comfort eating at it's finest. If you're curious about how Lions Mane can transform into chicken like strips in this classic dish, or just hunting for the ultimate vegan pasta recipe, you're in the right place. #VeganPasta #LionsManeMushroom #pastaprimavera
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Chicken’ pasta primavera using Lions Mane Mushroom
500g/1 LB Linguini or Fettuccini
300 - 500g Lions Mane Mushroom, shredded into chicken size strips
200 ml Pesto (from previous video)
150g baby spinach 9 a big handful)
½ cup White Wine (optional)
½ Cauliflower head
9 Garlic cloves, toasted, peeled, chopped
1 courgette/zucchini, cut into 3cm rounds
1 Large Onion, Diced
1 Bunch Tender Stem Broccoli/Broccolini
Olive Oil
1 Lemon
500ml / 2 cups plant based milk
3/4 cup Nutritional Yeast
2 TBS Vegan Chicken Bouillon/Wicked kitchen Rotisserie chicken flavored seasoning
1 TBS Thyme, fresh chopped (1 tsp dried)
1 TBS Sage, fresh torn (1 tsp dried)
Salt & Black Pepper to taste
Make the Lions Mane strips:
In a medium bowl mix 2 tbs of wicked seasoning, with 1 cup of boiling water, add the torn lions mane strips and marinate for 15 minutes before squeezing out excess liquid (save the liquid to use with the cauliflower). Place drier strips in a bowl ready for cooking.
Heat a cast iron pan on medium high heat until hot, add a splash of olive oil, add strips and sear. Use the pressing method for best and even results, until golden brown. Remove and set aside
Mise En Place:
In the same hot cast iron, sear the courgette rounds. Remove and set aside in a small bowl
- Wilt the spinach, remove and place in strainer until cool enough to ring out the excess liquid. Set aside.
- In same hot pan – then toast the garlic for 3 – 4 minutes until skin starts to turn golden brown, remove, peel and chop.
Make The Creamy Sauce:
In a medium pot add the excess liquid from the lions mane marinade, 2 cups of water and the cauliflower and 3 cloves of garlic, bring to boil and cook cauliflower until fork tender.
Strain cauliflower and add water to a large pot we’ll boil the pasta in.
In a highspeed blender add cooked cauliflower and garlic
Add nutritional yeast and plant-based milk and blend for 2 – 3 minutes until wicked silky smooth. Set aside. This makes extra for later use too.
PASTA
In a large soup pot, add water and excess liquid from cauliflower. Bring to a boil, cook pasta as package directions until al dente. Save a couple cups of the pasta water. Strain and set aside.
The FINALE:
heat a large pot with a little olive oil, add the diced onions, mushroom strips, garlic and courgette and sauté for 3 – 4 minutes, add a cup of the pasta water, add about 2 -3 cups of the cauliflower cream sauce and heat to a simmer, stirring, then stir in pasta and baby spinach. Mix well to coat pasta evenly.
Plate and Serve
