We love good Creamy Rigatoni and Plant Based Chicken and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Closed Cup Mushrooms
Wheat Rigatoni Pasta(ContainsGluten)
Vivera Plant Chicken Pieces(ContainsGluten, Soya)
Vegetable Stock Powder(ContainsCelery)
Bring a large saucepan of water to the boil with 0.5 tsp of salt. Thinly slice the mushrooms. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press).
When boiling, add the rigatoni to water and cook until tender, 12 mins. Once cooked, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander. Pop back in the pan and drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a frying pan on high heat. Chop any larger plant based 'chicken' pieces in half to give evenly sized pieces and once the pan is hot, add the plant based 'chicken' pieces. Season with salt and pepper and stir fry until browned on the outside, 4-5 mins. Remove to a bowl and pop your pan back on medium high heat. Add a drizzle of oil of the pan is dry.
Add the mushrooms to the pan and season with salt and pepper. Stir fry until starting to brown, 4-5 mins. Then add the leek to the pan and cook until soft, another 4-5 mins. Stir in the garlic and cook for 1 minute more. Pour in the reserved pasta water and stock powder, bring to the boil and simmer until reduced by half, 2-4 mins.
Add the plant based 'chicken' pieces to the pan along with the creme fraiche and stir together. Bring to the boil and simmer until everything is piping hot, 3-4 mins. Add the drained pasta to the sauce and stir to combine. Taste and add salt and pepper if you feel it needs it. Add a splash of water if the sauce is too thick
Serve the pasta in bowls and enjoy!