SWAP Chicken Mushroom Pasta

Creamy, cozy, and packed with savory mushrooms and juicy plant-based chicken. Twirl, slurp, repeat—because when pasta night tastes this good, seconds are basically mandatory.

INGREDIENTS

Mushroom pasta

  • 300 g of your choice of pasta
  • 500 g of button mushrooms
  • 1 large shallot  
  • 2 garlic cloves
  • 100 g of vegan cream
  • 50 g of vegan shredded parmesan
  • Olive oil for cooking
  • Salt and pepper
  • Fresh parsley

Grilled SWAP filets

    • 4 SWAP filets
    • 2 tablespoons of olive oil 
    • 1 bunch of thyme
    • Salt and pepper

DIRECTIONS

    1. Rinse and slice the mushrooms. Peel and chop the shallot and garlic.
    2. Heat olive oil in a large skillet. Add the shallot and cook for 2 minutes.
    3. Meanwhile, cook the pasta in a large pan of boiling water, following the instructions of the packaging. At the end of the cooking time, put aside a ladle of cooking water and drain the pasta.
    4. Add the sliced mushrooms and garlic to the skillet. Cook for 5 minutes, stirring frequently. Reduce to low heat. Add the cream, parmesan, salt and pepper, and stir. Gradually add the cooking water from pasta until you get a creamy sauce.
    5. Heat the grill or plancha. Drizzle the SWAP filets with olive oil and sprinkle with thyme, pepper and salt. Rub to coat well. Place the filets on the hot grill or the plancha. Grill for 3 to 4 minutes on each side until colored.
    6. Serve the grilled SWAP filets right away, with the creamy mushroom pastas. Garnish with chopped parsley and extra parmesan.
Scroll to Top