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Plant-Based Chick’n & Chilli Tomato Spaghetti
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Plant-Based Chick’n & Chilli Tomato Spaghetti

Plant-Based Chick’n & Chilli Tomato Spaghetti

with Pear-Rocket Salad

Calling all pasta lovers to add this one to their rotation, with plant-based chicken, tomatoes, almonds and chilli flakes taking centrestage. All you need is to whip up this quick salad on the side and pair it with a sweet wine.

Plant Based
Quick Prep
Super Quick
Climate Superstar
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes


Serving amount

1 packet


(Contains Gluten, Wheat; May be present: Egg, Soy. )



1 punnet

snacking tomatoes

1 packet

plant-based chicken strips

(Contains Gluten, Soy, Wheat;)

1 packet

garlic paste

1 pinch

chilli flakes

1 sachet

vegetable stock powder

1 packet

tomato sugo

(May be present: Gluten, Wheat. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 sachet

Nan's special seasoning

1 bag

Spinach Rocket & Fennel Mix

Not included in your delivery

olive oil

1 tsp

brown sugar

1 drizzle

balsamic vinegar


Nutritional Values

Energy (kJ)2965 kJ
Fat15.1 g
of which saturates2 g
Carbohydrate92.2 g
of which sugars22.3 g
Protein44.4 g
Sodium2652 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Boil the kettle. Fill a medium saucepan with boiling water. Bring to the boil over high heat, then add a pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain spaghetti, then return to saucepan.


• Meanwhile, thinly slice pear into wedges. Halve snacking tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Add tomatoes, garlic paste, Nan's special seasoning and a pinch of chilli flakes (if using) and cook, tossing, until fragrant, 1-2 minutes.


• Stir in vegetable stock powder, the brown sugar and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Remove from heat and add tomato sugo and cooked spaghetti, tossing until combined. Season to taste. • Meanwhile, in a medium bowl, combine pear, spinach, rocket & fennel mix and a drizzle of the balsamic vinegar and olive oil. Season.


• Divide plant-based chick'n and chilli tomato spaghetti between bowls. Sprinkle over a pinch of chilli flakes (if using) and flaked almonds. • Serve with pear salad. Enjoy!