Creamy Mushroom & Vegan Chicken 5 Min Pasta Sauce

Serves: 2-3
Cooks in: 5 minutes
Difficulty: 3/10
Can be gluten free


1 tbs Olive Oil

2 cloves Garlic, smashed

1 Shallots, chopped fine

150g Chestnut Mushrooms, finely sliced

1/2 cup/125ml White Wine

1 cup/250ml Vegan Cream

1 tbs English Mustard

1 cup/100g Vegan ‘Chicken’ Pieces (optional – replace with chickpeas or beans)

1 tbs Chopped Fresh Tarragon

Pinch Sea Salt & Pepper

2 Servings Cooked Pasta, of your choice


Place a non stick frying pan over a medium heat & add the oil. When the pan is hot add shallot, garlic, mushrooms & vegan chicken. Sauté the mix for 2-3 minutes until lovely & golden, then deglaze the pan with the white white. Let the wine bubble away for 30 seconds to cook off the alcohol then add the vegan cream & mustard & stir well.

Let the sauce bubble for a minute or so then season with salt & pepper + add the tarragon.

Stir through your cooked pasta & serve. I like to garnish with a few chilli flakes.