Creamy Fettuccine

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.