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.