Vegan Garlic Cream, Mushroom & Chicken Pasta Florentine

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

Recently, a friend pointed me in the direction of a vegan cheese shop that sells their cheeses online.  Miyoko’s Creamery.   Look at how tempting their photos of their cheeses are!  (Photos from Miyoko site.)








OMG!  I was so excited – I immediately ordered 4 types: the Double Cream Garlic Herb (which I used in this recipe), Classic Double Cream Chive, Aged English Smoked Farmhouse & Aged English Sharp Farmhouse.  Both of the farmhouse cheeses were just a tad sharp – almost to the point of being sour – and not nearly as effective as the softer options I made.  The garlic herb one is my favorite – of the ones I bought.  The farmhouse cheeses might fare better when put in or on something rather than just eating them naked – so I have not given up hope.  The soft ones are like Boursin & are pretty creamy & very spreadable.   Inch by inch, my journey toward veganism gets easier and cheese efforts like this will only keep improving.  The photo below is one I took of the Double Cream Garlic Herb.  Not too shabby looking, eh?

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So – this is yet another easy one.  If you cannot get (or do not want to use) this cheese – a vegan cream cheese (or even real Boursin cheese – if you are not vegan) would work.

You will notice some of these images include spinach & some do not.  I made it twice & photographed it both ways.

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I used Beyond Meat Chicken in this.  Coupons can be found on the site as well as a store locator.  This is, in my opinion, the best faux chicken on the market.  I like to cube it before cooking but that is not necessary.

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Vegan Garlic Cream, Mushroom & Chicken Pasta Florentine

Serves 2


1/2 lb pasta

8 oz mushrooms – sliced

9 oz vegan chicken

2 cups fresh spinach

3 oz Vegan Double Cream Garlic Herb Cheese (or other soft vegan cheese- like cream cheese)

1 cup almond milk

2+ cloves garlic – sliced or chopped

Olive oil



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Cook pasta as directed.  Add the spinach in the last 30 seconds – just to wilt it.  Drain & return to the pan.

Meanwhile, heat a tablespoon or so of olive oil in a large saute pan.  Add the mushrooms & cook on high for a few minutes & then add the chicken.  Saute until they begin to brown.  Ad the garlic & saute one minute.  Add the almond milk & cheese & stir to combine.  Cook until the sauce thickens.  Add more milk if you need to – if it gets too thick.

Season with S&P.  Add the pasta & spinach & toss to coat (or add the mushrooms to the pasta pan to toss – whichever is easier).

Serve with freshly chopped parsley & crushed pepper.

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