Pasta with broccoli and “chicken”

Last night’s dinner was inspired by memories of a dish my mom used to make–pasta with broccoli and chicken.

I started off by sautéing sliced mushrooms in olive oil until they were browned and juicy. These went on a plate to hang out while I made the rest of the sauce. I started the sauce by sautéing onions, garlic, and broccoli stems in olive oil, salt, pepper, and a little allspice. Next, I added white wine to make a broth, and put the broccoli tops and vegan “chicken” in the pan to steam.

After the broccoli was bright green, I put the mushrooms back in the pan and then added a little coconut cream to make a creamy wine sauce. Once the sauce was ready, I added my favorite pasta shape, orecchiette. It made a great dinner with fond memories of mom’s home-cooked food.



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