LETS MUNCH

Meatless Mondays are OUT, so why not try to Flex your Fridays with this creamy mushroom and leek pasta topped with crispy Meatless Farm chipolatas. Perfect dish for all you vegans, vegetarians and those trying to eat less meat. Recipe below 👇🏼 Ingredients: 1 pack Meatless Farm chipolatas 300g chestnut mushrooms Half a big leek 6 cloves garlic 400ml plant based double cream 400g spaghetti Grated cheese or plant-based hard cheese to taste Salt and pepper to taste Parsley to garnish Method: Take the sausages out their casing and fry in a pan, breaking them up as you do till they’re nice and crispy. Put those to the side and add in your sliced mushrooms, cook till they have a nice colour then add the leek and garlic. Season with salt to help soften then pour in your cream. Cook for a further 5 minutes then grate in your cheese and add your cooked pasta. Season with salt and pepper to taste and top with the sausages and parsley. Packed with protein and delicious flavour this recipe is sure to be a fave!