Ingredients:

●     ●     230g Bad Hunter Peri Peri plant-based chicken strips (available in the frozen section of Woolworths)

●      ●     300g pasta

●     2 tablespoons olive oil,

●     20g (1 tablespoon) unsalted canola spread

●     1 red capsicum, sliced

●     1 medium red onion, finely diced

●     2 large garlic cloves, chopped

●     1 tablespoon tomato paste

●     200 ml (1 cup) vegetable stock

●     200 ml (1 cup) vegan cream

●     6 basil leaves, roughly shredded

●     30 g (¼ cup) grated vegan Parmesan

Method:

1. Bring a large pot of water to a boil and generously salt it.

2. Meanwhile, heat oil in a large pan and melt the canola spread in it. When the canola spread is foaming, add the Bad Hunter peri peri strips and fry over medium heat until golden. Remove from pan and set aside.

3. Add the pasta to the boiling water and cook until al dente according to the instructions on the package. Remember to reserve some pasta water before draining.

4. In the same pan you used to cook the peri peri strips, add some more oil, and stir-fry the capsicum for 2-3 minutes until slightly softened. Then add the onion and continue to cook for 1-2 minutes. Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and vegetable stock and bring it to a simmer.

5. Next, stir in the vegan cream. When the sauce is bubbling again, add the peri peri strips, then stir in the basil and vegan parmesan.

6. Transfer the cooked pasta to the pan and toss well to combine. Add a dash of pasta water if the sauce looks too thick. Season to taste and serve immediately.