All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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?
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.
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.
Vegan Garlic Cream, Mushroom & Chicken Pasta Florentine
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
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.