For this recipe I wanted to show how it's possible to make a creamy-ish pasta sauce using dairy-free ingredients.
Ingredients
200g chicken
chestnut mushrooms
large leek
4 tsp plain flour
2 tsp dairy-free margarine
20 ml soya milk
dried spaghetti
Method
Start off by frying the leek in some oil. Cook the pasta according to packet instructions.
Add the mushrooms to the leeks and leave to cook until the liquid has come out.
Meanwhile, chop the chicken into small pieces and fry until browned in a separate pan.
Mix the flour and dairy-free margarine together in a bowl to form a paste.
Add the paste to the leeks and mushrooms and stir.
Now add a splash of soya milk. Be careful not to let it boil as the soya milk will separate - it can be heated gently.
Add the chicken pieces to the pan and then the cooked pasta. Mix well so that all the spaghetti is coated with the sauce. Pile into a bowl and season with black pepper.