A smooth and creamy pasta sauce made using Philadelphia's Plant-Based Almond & Oat Soft Cheese with meaty oyster mushrooms, wilted spinach and flavours of tarragon, lemon and garlic...
SERVES: 2 PEOPLE | PREP TIME: 5 MINS | COOK TIME: 30 MINS
INGREDIENTS
FOR THE CREAMY PHILADELPHIA FARFALLE WITH SPINACH & MUSHROOMS
1 tbsp olive oil
1 shallot, finely minced
3 cloves garlic, very finely minced
150g oyster mushrooms, roughly torn into strips
1 tbsp dried or fresh tarragon
1 tub Philadelphia Plant-based Almond & Oat Soft Cheese Alternative (or 150g any vegan cream cheese!)
150g pasta bows (+ 1/2 cup pasta water)
100g spinach
Zest & juice 1/2 an unwaxed lemon
Salt & pepper
1/2 butternut squash, peeled, deseeded and cubed
1/2 can chickpeas, rinsed & drained
1 tsp paprika
1 tsp garlic powder
Pinch chilli flakes
Pinch chilli flakes
1 tbsp olive oil
1 tbsp maple syrup
Sea salt & pepper125g fresh kale, stems removed + 1 tbsp olive oil
Small handful flaked almonds
METHOD
1. For the pasta sauce, heat the olive oil in a non-stick pan on a medium heat. Add in the shallot and garlic and fry off until soft.
2. Roughly tear the oyster mushrooms into strips and add them into the pan then fry off until slightly golden in colour. Meanwhile, cook the pasta in a large pan of boiling, salted water.
3. Turn down the heat and next add in the dried or fresh tarragon, season well with salt and pepper and stir through. Next, add in the tub of plant-based Philadelphia and once the pasta has finished, drain it off reserving 1/2 cup of the starchy pasta water. Pour the pasta water into the pasta sauce, stir it through well until a creamy consistency has formed, then add in the spinach and cooked pasta, and stir through. Grate in the lemon zest, squeeze in the juice and stir a final time.
4. For the salad, pre-heat the oven to 180 degrees celsius. Toss the butternut squash cubes and chickpeas in the paprika, garlic powder, chilli flakes, olive oil, maple syrup and season well with salt and pepper. Spread out evenly on a non-stick baking tray, then place in the oven to bake for 25-30 minutes until the butternut squash is caramelised and the chickpeas are crispy.
5. Meanwhile, drizzle the olive oil over the kale and using your hands, very gently massage the oil into the kale leaves for a couple of minutes until they gradually soften.
6. Remove the roasted butternut squash and chickpeas from the oven, scatter them over the massaged kale, then sprinkle over the flaked almonds and drizzle on some balsamic glaze.
7. Serve the pasta hot or cold with more fresh tarragon as a garnish on top and extra cracked black pepper, with the Roasted Butternut, Chickpea & Massaged Kale Salad on the side - enjoy!
SHOP THE INGREDIENTS
