Vegetarian Foodservice Recipe: Chicken-Style Veg Pasta
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
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Serves 2 – 4, Cooking time 25 minutes, Vegan
Ingredients
- 1 box Fry’s Chicken Style-Strips
- 30ml Oil to fry strips
- 30ml Oil to fry frozen vegetables
- 2 cups Frozen vegetables (sweet corn, carrots, baby marrows and peas)
- 1 punnet Mushrooms
- 1 large Onion, sliced in julienned strips
- ½ tsp Rosemary
- ½ tsp dry Mixed herbs
- ½ tsp Jeera (cumin) seeds
- Salt to taste
- 1 Green pepper, sliced in julienned strips
- 1 Red pepper, sliced in julienned strips
- 50ml Sweet and chilli sauce
- 4 Green chillies, finely chopped (optional)
- 4 Stems shallot (spring onion), finely chopped
- 4 cups Cooked pasta
- Dhania (coriander) to garnish
Method
- Heat 30ml of oil in a frying pan for 2 minutes.
- Add in Fry’s strips and cook through until golden brown.
- Drain and set aside.
- Heat 30ml of oil in a thick based pot for 2 minutes.
- Add in frozen vegetables, mushrooms, onion, rosemary, mixed herbs, jeera seeds, and salt and cook through.
- Ensure that the vegetables are still crunchy.
- Add in the green and red peppers last.
- Allow to simmer for 2-3 minutes.
- Add in strips, sweet chilli sauce, spring onion and green chillies to the mixture.
- Toss in the cooked pasta and stir.
- Garnish with dhania and serve hot.
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