Plant-Based Chick’n & Chilli Tomato Spaghetti
with Pear-Rocket Salad- Celery
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Eggs
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Gluten
- Wheat
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.
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1
Pear
1 packet
Garlic Paste
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
Plant-Based Chicken Strips
(Contains: Gluten, Soy;)
1 sachet
Chilli Flakes
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
Spinach, Rocket & Fennel Mix
1 sachet
Nan's Special Seasoning
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!
