Plant-Based Chick’n & Chilli Tomato Spaghetti

Name: Plant-Based Chick’n & Chilli Tomato Spaghetti with Pear-Rocket Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet spaghetti; 1 pear; 1 punnet snacking tomatoes; 1 packet plant-based chicken strips; 1 packet garlic paste; 1 pinch chilli flakes; 1 sachet vegetable stock powder; 1 tsp brown sugar; 1 packet tomato sugo; 1 drizzle balsamic vinegar; 1 packet flaked almonds; 1 sachet Nan's special seasoning; 1 bag Spinach, Rocket & Fennel Mix

with Pear-Rocket Salad

Get up to $200 off!

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.

Tags:

Plant Based

•Climate Superstar

•Over 30g protein

Allergens:

Gluten

•Wheat

•Soy

•Almond

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

spaghetti

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

pear

1 punnet

snacking tomatoes

1 packet

plant-based chicken strips

(Contains: Gluten, Wheat, Soy;)

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: Soy, Milk, Peanuts, Sesame, 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

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• 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!