One-pan vegan baked pasta with plant-based chicken grind
Adam Ragusea · ♥ 13.9K likes · 375.8K views · 5 min video
Read about plant-based meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb Emerge Chicken Grind
- olive oil
Brown the chicken grind in plenty of olive oil in a well-seasoned cast iron or non-stick pan over medium-high heat, stirring and scraping aggressively with a wooden spoon; push through the stage where it all sticks, and in a couple of minutes it stops sticking and browns.
Browning plant-based chicken grind
- 1 lb gluten-free fusilli
- water
Add a pound of dried pasta and enough water to come about halfway up; stir for a minute.
- 1 bottle Simple Truth marinara
Pour in the whole bottle of marinara (too much sauce is right, as the pasta absorbs it) and stir in two thirds of the non-dairy shreds.
Dry pasta, water and marinara in the pan
- ⅔ bag non-dairy shreds
- 1 bottle non-dairy Alfredo sauce
Spoon the whole bottle of non-dairy Alfredo in dollops without stirring, for pockets of sauce.
Shreds, Alfredo dollops and panko
- non-dairy shreds
- breadcrumbs
Top with the rest of the shreds and some breadcrumbs, panko ideally.
Put foil in the oven to catch boil-overs; broil under a moderate broiler about 8 minutes to brown the top.
- parsley
Let rest about half an hour to set and finish cooking the pasta; add parsley just before scooping.