Planted

Chicken Alfredo

Duration: 40 Min
Difficulty: Easy

Ingredients

How many people?
2
500g
rigatoni
1
whole cauliflower
3
tbsp yeast flakes
1.5
tsp salt
1
tsp pepper
1
tsp garlic powder
1
tsp onion powder
1
tsp light miso paste
2
tbsp olive oil
250ml
vegetable drink (more if needed)
300g
planted.chicken nature
Salt & pepper
Fresh parsley
Vegan parmesan

Products in this recipe

planted.chicken
Original
Size
1
£ 7.99
VAT included and Shipping costs will apply
£ 7.99

Preparation

  1. Wash the cauliflower, cut into florets and boil in salted water until it comes off the fork.
  2. Place the cauliflower florets in a blender together with the yeast flakes, salt, pepper, garlic powder, onion powder, miso, olive oil and vegetable drink (250-300 ml depending on the size of the cauliflower). The consistency should not be too liquid, but very smooth and creamy.
  3. Heat a little oil in a medium frying pan and fry the planted.chicken until it has turned a golden brown colour. Season with salt and pepper if necessary. Meanwhile, cook the rigatoni in salted water according to the package instructions until al dente.
  4. Mix the rigatoni and cauliflower sauce together, then stir in the planted.chicken. Add additional salt and pepper as needed.
  5. optional: chop the parsley and sprinkle over the Rigatoni Alfredo together with some vegan Parmesan.

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