250g of penne
250g of vegan cream (I used oatly)
150g of Soya chicken style pieces
Juice form 1/2 a lemon
1 clove of garlic, chopped
1 small red onion, chopped
1 tsp of basil
1 tsp of vegetable bouillon
In one pan boil water and put in the pasta.
In another pan fry the onion and garlic in a little olive oil for around 5 minutes until they start to cook.
Stir in the lemon juice and soya pieces.
Add the cream, bouillon, basil and salt and pepper to taste.
Simmer with the lid on the pan for 15 minutes.
Drain the water from the pasta.
Mix with the sauce.