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Slow Cooked Vegetarian ‘Chicken’ & Mushroom Pasta

Straight from the kitchen of veggie blogger, Cathy from Planet Veggie, this creamy slow cooked vegetarian ‘chicken’ & mushroom pasta will hit the spot on a cold winter’s night.

Slow Cooker Creamy Chicken & Mushroom


1 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
150g frozen meat-free chicken-style pieces
295g can condensed cream of mushroom soup
120g mushrooms, sliced
150ml milk
100g spinach



  1. Heat the olive oil in a pan and fry the onions and garlic for a few minutes, until the onion softens
  2. Add the onions and garlic, along with all the other ingredients except the spinach to the slow cooker. Stir well, then cook on low for 4-6 hours
  3. 10 minutes before the end, stir in the spinach
  4. Serve with your choice of pasta and garlic bread

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