NOTCHICKEN™ SUN DRIED TOMATO PASTA

Ingredients

2 NotChicken Burger™

1 lb pasta of choice

4 garlic cloves, minced

1 shallot, thinly sliced

¼ sun-dried tomatoes + 2 Tablespoons oil in container

¼ teaspoon thyme

¼ teaspoon oregano

¼ teaspoon red pepper flakes

½ cup white wine (optional)

1 & ½ cups vegetable broth

1 & ½ cups NotMilk™ Whole

Salt & pepper to taste

¾ cup vegan mozzarella

Parsley & vegan parmesan (optional)

Steps

• Cook the NotChicken Burger™ as directed or until crispy and juicy.

• While the patties cook, bring a large pot of water to boil and cook the pasta as directed or until al dente.

• Make the sauce while both cook.

• Add about 2-3 tablespoons of the oil from the sun dried tomatoes into a large pan over medium heat. Add the shallot and cook 2-3 minutes.

• Add the garlic, thyme, oregano, red pepper flakes, and sun dried tomatoes and cook 1 more minute.

• Add the white wine and simmer for 6-8 minutes or until it has reduced to half the amount. Then add the broth and cook another 5-7 minutes.

• Add the NotMilk™, salt, and pepper. Bring to a simmer and stir to combine. Add the mozzarella and stir until combined.

• When pasta is ready add the pasta into the sauce. If needed add ¼-½ cup of pasta water to thin out and help the sauce combine to pasta.

• When patties have cooled slightly, slice and add onto pasta. Top with parsley and parmesan if using.

• Serve immediately! Enjoy!

Nutritional Guidelines (per serving)