Creamy Garlic Bucatini with Pesto Cheesy Chik'n

Creamy Garlic Bucatini
with Cheesy Pesto Chik'n

Prep Time: 25 Min
Cook Time: 25 - 30 Min

​Yields: 4 Servings

WHAT YOU NEED

• 454g Dry Bucatini Pasta 
• 4 x Plant-Based Chik'n Patties
• Pizza Mozzarella

PASTA

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1/2 Tbsp. Chili Oil
• 1 Tbsp. Hot Cherry Peppers, chopped
• 3 cloves Garlic, crushed & minced
• Good Pinch Red Pepper Flakes
• 1 Yellow Onion, finely diced
• 2/3 C White Wine ( I used Pinot)
• 1 x Hard Cheese Rind
• 1 C Whipping Cream, room temperature
• 3/4 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper

MACADAMIA PESTO
https://www.thehappyveg.ca/recipes/macadamia-nut-pesto​
GARNISH 

• Grana Padano, Fresh Basil & Parsley, Pea Shoots, Pepper Flakes

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed.
• Prepare the pesto using the attached recipe in the ingredients list. Set aside.
• Preheat your oven according to package directions for your plant-based chik'n. Place the patties on a parchment lined baking sheet and give them a spray with cooking spray. Season with salt & pepper flakes. Bake according to directions, making sure to flip. Once they're ready, the pasta should be just about done. Place some pizza mozz on each patty and a generous spoonful of your freshly prepared pesto. Return to the oven until the cheese is bubbly and melty.​

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• In the meantime, begin heating the EVOO, butter, chili oil, hot peppers, and garlic, in a large skillet set to just below medium. Once heated, stir and let everything sizzle together for about 30 seconds or so. Add the onion and a good pinch of both salt & pepper. Continue to stir and cook 5 - 6 minutes. Watch for browning and reduce temp if needed. You want soft onions but not overcooked.
• Pour in your wine and drop in the cheese rind. Stir often so the rind doesn't stick and let the wine simmer until reduced by at least half. At this time, you'll also add your pasta to the boiling water. Cook to just about perfectly al dente. Pour the cream in to the skillet and let it start to bubble away. Reduce your temp to a simmer and let the cream sauce simmer until the pasta is ready. Make sure to season your cream sauce with salt & pep to taste.​

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• When the bucatini is just about perfect, pluck out the rind and strain the pasta directly in to the skillet with the sauce, reserving the pot of pasta water. Continue to toss the pasta in the sauce over the simmering heat until the pasta is nice and coated in the cream sauce that thickens as you toss away. When the bucatini is cooked to al dente perfection, turn off the heat, fold in the grana padano and a small ladle of the pasta water to help emulsify. Add additional pasta water if needed for creaminess. Taste and adjust salt if desired.
• For service, serve up your bucatini. Slice the cheesy pesto patties in to 5 or 6 pieces and set them on top of your bucatini. Garnish with a generous amount of grana padano, some fresh parsley & basil, a sprinkle of pepper flakes, and some gorgeous pea shoots. ENJOY!

HAPPY VEG