Dairy Free Me

Living without dairy and eggs

Chicken Leek and Mushroom Pasta DF EF

Chicken pasta

For this recipe I wanted to show how it's possible to make a creamy-ish pasta sauce using dairy-free ingredients.

  • 200g chicken
  • chestnut mushrooms
  • large leek
  • 4 tsp plain flour
  • 2 tsp dairy-free margarine
  • 20 ml soya milk
  • dried spaghetti
  • 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.