STEP 1

Fry the vegan chicken pieces in a large pan until golden brown. Season with salt and pepper, remove from pan and set aside.

STEP 2

Meanwhile, cook the pappardelle in salted water. Reserve a cup of cooking water and drain the pasta.

STEP 3

In the same pan as the chicken pieces, fry the onion in some olive oil over medium heat until translucent. Add the mushrooms and fry for a few minutes until golden brown. Add the garlic, fry for two minutes and season with salt and pepper.

STEP 4

Readd the chicken pieces to the mushrooms and stir in a spoonful of grain mustard and soy sauce.

STEP 5

Add the Pa’lais Cuisine – Shiitake Sauce along with some of the chopped fresh herbs. Keep the rest for finishing.

STEP 6

Add the pasta to the sauce, mix well and add some pasta cooking water if necessary. Taste and season with salt and pepper.

STEP 7

Finish with fresh herbs and black pepper.

TIP 1

Make it extra nutritious with spinach, strips of green cabbage or coarsely chopped kale.

TIP 2

You can replace grain mustard with smooth mustard, but add a little less. Smooth mustard often has a slightly spicier taste.