This vegan chicken Alfredo recipe is proof that you don't have to make any compromises to enjoy a delicious vegan pasta! 🍝

Ingredients (serves 4):
320g Barilla Fettuccine or Tagliatelle GF
175g fresh soy chicken nuggets
60ml extra virgin olive oil
½ onion, diced
1 garlic clove, minced
350g mixed mushrooms, sliced
60g baby spinach
50 gr vegan margarine
250g vegetal cream
20g nutritional yeast
nutmeg to taste
salt, black pepper, to taste

Method:
1. Add 15ml olive oil into a pan, then cook the soy chicken with a bit of salt and pepper. Cook for roughly 3-4 minutes until brown, then remove from pan.
2. Add remaining oil to the same pan to sauté the onion. Then add garlic.
3. Add mushrooms and sauté for 10 minutes, season with salt and pepper. Add vegetal cream, nutmeg, salt and black pepper to taste, spinach and soy chicken to the pan and toss together for 3 minutes.
4. Meanwhile, cook the pasta according to package directions and drain. Add pasta to the sauce, add margarine and nutritional yeast and toss together for 1 minute on low flame. If needed, add a bit of cooking water.
5. Serve in a bowl topping with a generous spoon of Alfredo sauce.

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