Provided by GuidingVegan
Number Of Ingredients 12
Steps:
- Mascarpone Cheese : 7 oz raw cashew nuts, pre-soaked - or if using a high speed blender just rinse before processing 1 tsp nutritional yeast 2 tsp vanilla extract 2 Tbsp maple syrup or agave ½ cup cold water THICKENER INGREDIENTS 1½ tsp agar powder mix well with ½ cup boiling water Pasta: Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1 cup pasta water. Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots, garlic, mushrooms, salt and pepper. Cook until the shallots are soft, about 3 minutes. Pour in wine (as much as you like) Add the chard in batches and cook until wilted, about 7 minutes. More salt and pepper. Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
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AwAis Afzal
[email protected]This dish looks absolutely delicious! Can't wait to try it out this weekend. Thanks for sharing the recipe!
Sembilan belas Tigatiga
[email protected]Tried this recipe last night and it was a hit with my family! The flavors were spot on and the dish was easy to make. I particularly enjoyed the crispy tofu and the creamy sauce. Will definitely be adding this to my regular rotation of weeknight meal
YEASIN MONSHI
[email protected]This Penne with Tofu, Porcini Mushroom and Swiss Chard is an absolute delight! The combination of flavors and textures is simply amazing. The tofu is perfectly cooked, the porcini mushrooms add a rich, earthy flavor, and the Swiss chard provides a ni