Vegan Creamy Lemon Chicken Pasta

Updated: Apr 1

Ingredients

✅ Vital gluten wheat	✅ Red Onions
✅ Chickpea Flour	✅ Lemons
✅ Nutritional Yeast	✅ Olive oil
✅ Linguine Pasta	✅ Bread crumbs
✅ Vegan Mozzarella	✅ Asparagus
✅ Credo Oatmilk Queso cheese sauce @credofoods

Cook the linguine pasta according to package instructions. Drain and set aside.
In a bowl, mix the vital gluten wheat, chickpea flour, nutritional yeast, and garlic powder. Gradually add vegetable broth and soy sauce to form a dough. Knead for a few minutes until elastic.
Shape the dough into small pieces resembling chicken.
In a separate bowl, mix almond milk and apple cider vinegar to create a vegan buttermilk.
Now coat them in the chickpea flour, garlic powder, paprika, onion powder, salt, and pepper mixture, dip the coated pieces into the buttermilk, back into dry coat, then roll in breadcrumbs.
Heat olive oil in a skillet over medium heat. Fry the breaded pieces until golden brown on all sides. Remove and set aside.
In the a different skillet, add sliced red onions and sauté until soft. Stir in the Credo Oatmilk Queso Cheese Sauce and the juice and zest of the lemons. Mix well and let simmer for a few minutes.
Add the cooked linguine to the skillet and toss to coat in the creamy lemon sauce. Fold in the fried pieces and vegan mozzarella until melted.
Serve hot, garnished with additional lemon zest and nutritional yeast if desired.