Products used in this recipe
Creamy Fettuccine
Yield: 10 Servings
Yield: 10 Servings
Creamy mushroom and asparagus sauce with plant based chicken tossed through fettuccine.
Instructions:
Step 1
Sauté garlic and onion until softened. Add Edgell Plant Based Chicken and cook until golden.
Step 2
Add mushrooms and brown.
Step 3
Pour in 900ml vegetable stock to deglaze pan.
Step 4
Add cream. Mix cornflour in remaining stock, add to sauce and stir until thickened slightly.
Step 5
Add asparagus, season.
Step 6
Toss pasta through sauce and serve with parsley and parmesan.