CREAMY CHICKEN SPINACH MUSHROOM PASTA RECIPE
Serves 5-6 | Ready in 35 mins
- Dairy free
- Contains meat but can be removed
- Contains nuts
400 grams rotini pasta
4 organic skinless boneless chicken thighs, sliced thinly
1/2 cup cashew cream [made using 1/2 cup raw cashews soaked in 3/4 cup hot boiling water, blended until smooth]
400 ml whole-fat canned coconut milk
1 pint white button mushrooms, sliced
5 oz organic pre-washed baby spinach
2 garlic cloves minced
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
Marinade chicken with salt, garlic powder and pepper. Set aside.
Boil your pasta according to packet instructions. Strain when done cooking.
Meanwhile in a sauté pan set on medium high heat, fry minced garlic in olive oil. Add chicken and fry until half way cooked. Then add mushrooms and fry until they’re soft and browned on the edges.
Pour in coconut milk and cashew cream. Stir to combine.
Stir in spinach leaves and cook until they have softened. Remove sauce off heat.
Pour in your cooked pasta and mix well. Serve and enjoy!