Creamy Tomato Pasta With Breaded Chick’n Cutlets

Blackbird Foods Recipe

INGREDIENTS

For the Breaded Chick’n Cutlets…

• 7.5oz package Blackbird Original Seitan 

• 2 cups All Purpose Flour

• 1T Onion Powder

• 1T Garlic Powder 

• 1t Salt

• 1t Pepper

• 1 cup Dairy Free Milk

• 2 cups Breadcrumbs with Italian Seasoning 

• ¼ cup Vegan Parmesan Cheese

For the Creamy Tomato Pasta…

• 1 Yellow Onion, diced

• 2 Cloves of Garlic, minced 

• 1 cup raw Cashews, soaked in water overnight 

• 1 cup Vegetable Stock 

• Juice from ½ Lemon 

• ​​1T Nutritional Yeast

• 1t Garlic Powder

• 1t Onion Powder

• 1t Dried Oregano 

• Salt and Pepper to taste

• ½ lb Pasta of choice

• 1 cup Sweet Peas 

• 1 cup Asparagus, chopped

• Fresh Basil for garnish

METHOD

For the Breaded Chick’n Cutlets…

1. Mix Flour, Onion Powder, Garlic Powder, Salt and Pepper in shallow dish. Pour Dairy Free Milk into separate dish. Mix together Breadcrumbs and Vegan parmesan in third dish 

2. Bread seitan pieces by dredging each in flour mixture, then milk, then breadcrumbs, repeating the steps with milk and breadcrumbs a second time

3. Once each piece is breaded, fry in ¼ inch olive oil until golden brown on both sides, about five minutes each side. Place on paper towel until ready to serve.

For the Creamy Tomato Pasta…

1. Sauté Onion and Garlic in olive oil until cooked and onions are translucent. Add to blender with soaked Cashews, Lemon Juice, Nutritional Yeast, Spices and blend until smooth. Set aside.

2. In a large pot, sauté chopped Asparagus until tender. Add in Peas and remove from heat.

3. Cook Pasta according to package instructions, drain and reserve 1 cup of pasta water 

4. Place pot with Asparagus back onto heat. Add Cashew sauce (from blender), mix well and add pasta. Continue to mix and add pasta water until sauce reaches creamy consistency of choice

5. Serve with breaded chick’n cutlets and garnish with fresh basil