Creamy Pesto Bucatini with Cheesy Bruschetta Chik'n

Creamy Pesto Bucatini
With Cheesy Bruschetta Chik'n

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

Yields: 4 Servings

WHAT YOU NEED

• 4 x Plant-Based Chik'n Patties
• Pizza Mozzarella
• 400g Dry Bucatini Pasta

BRUSCHETTA

• 2 C Cherry Tomatoes, chopped
• 2 cloves Garlic, crushed & minced
• Handful Fresh Basil, torn
• EVOO
• Himalayan Salt

SAUCE

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• Pinch Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 2/3 C White Wine ( I used Pinot)
• 1 C Whipping Cream, room temperature
• 3/4 C Prepared Pesto ** See notes below for recipes
• 1/2 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Basil, Grana Padano, Balsamic Reduction

N O T E S
I've attached a few of my tasty pesto recipes below. As always, don't hesitate to use store-bought if you're in a pinch!
MACADAMIA - www.thehappyveg.ca/recipes/pesto-chikn-burgers
SUNDRIED TOM - https://www.thehappyveg.ca/recipes/sundried-tomato-pesto

DIRECTIONS

• Bruschetta - Place the chopped tomatoes in a strainer over the sink and let them sit for 10ish minutes, shaking them around a few times to release liquids. Toss the tomatoes and garlic in to a small mixing bowl. Drizzle with EVOO and toss, adding more if needed for a glossy finish. Rip up a few basil leaves and throw them in. Season to taste, cover, and refrigerate until service.
• If you're making your pesto from scratch using one of the recipes provided, do so now! If using store-bought, move on to the next steps.

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• Bring a large pot of cold, heavily salted water to a boil. Once boiled, leave covered.
• Preheat oven according to package directions for plant-based chik'n. ( I used Gardein Supreme Chik'n Patties.) Once they're cooked, slap a few slices of pizza mozz on each one and return to the oven until melty.
• Begin heating the EVOO, pepperoncini, butter, and garlic, in a large skillet set to just about medium. Once heated, let everything sizzle together for 2ish minutes without browning. Stir often! Add the onion and a good pinch of salt & cracked pepper. Stir and cook 5 minutes before pouring in the wine and let that bubble away / reduce for about 4 minutes, or until reduced nicely.​

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• Pour in the cream. In the meantime, add your bucatini to the water and cook to al dente according to package. Once the cream starts to bubble away, reduce to a simmer, season generously with salt & stir as needed for about 10ish minutes, or until the pasta finishes.
• Strain the bucatini directly to the skillet with the cream and continue to toss the pasta in the skillet, releasing starches and thickening the sauce. Once the noodles and sauce are combined, turn off the heat and add the pesto, grana padano, and a ladle of hot pasta water. Toss until everything is coated and saucy. Taste and adjust salt to your liking.
• ASSEMBLE - Serve up your bucatini. Slice the cheesy chik'n patties in to 5 or 6 slices and nestle them on top of the pasta. Drizzle the chik'n with balsamic reduction before spooning some bruschetta on top of each serving. Grate a generous amount of grana on each serving and ENJOY!

HAPPY VEG