Chicken Alfredo

Duration: 40 Min

Difficulty: Easy

Ingredients

How many people?

500g

rigatoni

whole cauliflower

tbsp yeast flakes

1.5

tsp salt

tsp pepper

tsp garlic powder

tsp onion powder

tsp light miso paste

tbsp olive oil

250ml

vegetable drink (more if needed)

300g

planted.chicken nature

Salt & pepper

Fresh parsley

Vegan parmesan

Wash the cauliflower, cut into florets and boil in salted water until it comes off the fork.
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.
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.
Mix the rigatoni and cauliflower sauce together, then stir in the planted.chicken. Add additional salt and pepper as needed.
optional: chop the parsley and sprinkle over the Rigatoni Alfredo together with some vegan Parmesan.

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