Products used in this recipe
Creamy Fettuccine
Yield: 10 Servings
Yield: 10 Servings
Creamy mushroom and asparagus sauce with plant based chicken tossed through fettuccine.
Instructions:
1. Sauté garlic and onion until softened. Add Edgell Plant Based Chicken and cook until golden. Add mushrooms and brown.
2. Deglaze pan with 900ml vegetable stock. Add cream. Mix cornflour with remaining stock, stir through sauce until thickened slightly.
3. Add asparagus and season.
4. Toss pasta through sauce and serve with parsley and parmesan.
