The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Plant-based Chick'n & Mushroom Penne
Creamy penne alfredo with a vegan twist. Sizzle 100% plant-based chick'n till deep golden brown and delicious. Chestnut mushrooms and a handful of spinach for a vitamin boost. Smoky paprika for a hint of spice. Fresh parsley and walnuts for a crunchy, fresh topping.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 onion (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g brown rice penne (use half) (Eggs)
- 60g chestnut mushrooms (use half)
- 20g walnuts (use half) (Nuts)
- 1 handful of fresh flat-leaf parsley (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tsp smoked paprika (use a quarter)
- 80g baby spinach (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 483
Protein: 26g
Carbs: 55g
Fat: 15g
Ingredients
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 120g brown rice penne (Eggs)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach
- 1 handful of fresh flat-leaf parsley
- 1 tsp smoked paprika (use half)
- 20g walnuts (Nuts)
- 1 onion
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 60g chestnut mushrooms
Nutritional Information
Calories: 616
Protein: 26g
Carbs: 55g
Fat: 30g
Creamy Plant-based Chick'n & Mushroom Penne
Creamy penne alfredo with a vegan twist. Sizzle 100% plant-based chick'n till deep golden brown and delicious. Chestnut mushrooms and a handful of spinach for a vitamin boost. Smoky paprika for a hint of spice. Fresh parsley and walnuts for a crunchy, fresh topping.
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Cooking Instructions
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chick'n and season with black pepper. Cook for 5-6 mins, until golden brown. Remove from the pan and set aside.
- Finely slice the onion and mushrooms. Reheat the pan with 1 tbsp oil to medium-high heat. Add the onion and mushrooms, then cook for 5-7 mins, until softened and golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Add the garlic and half the paprika to the mushroom pan. Cook for 1 min, then add the nutritional yeast and return the chick'n to the pan. Add the yoghurt and 200ml hot water (100ml for 1 person). Crumble in half the stock cube and bring to a boil. Simmer for 3-5 mins, until the sauce has thickened slightly.
- Meanwhile, finely chop the parsley and walnuts. Stir the spinach and cooked penne into the sauce and cook for 1-2 mins, until the spinach has wilted. Season with black pepper and add a splash of water for a thinner sauce, if desired.
- Serve the penne in bowls. Sprinkle with the chopped parsley and walnuts.
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