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Ingredients
2-3
Servings
Spaghetti
250g spaghetti
300g planted.chicken Nature
Fresh parsley for topping
Chestnut cream sauce
2 tsp coconut oil
100g chestnuts (ready to eat)
1 clove of garlic
1/2 small onion
200ml vegetable milk
1 tablespoon wheat flour (spread)
1/2 tsp salt
100ml water
Marinade
2 tbsp olive oil
1 t bsp tomato paste
1 tbsp soy sauce
1 tsp maple syrup
Some paprika powder
Some salt & pepper
250g spaghetti
300g planted.chicken Nature
Fresh parsley for topping
Chestnut cream sauce
2 tsp coconut oil
100g chestnuts (ready to eat)
1 clove of garlic
1/2 small onion
200ml vegetable milk
1 tablespoon wheat flour (spread)
1/2 tsp salt
100ml water
Marinade
2 tbsp olive oil
1 t bsp tomato paste
1 tbsp soy sauce
1 tsp maple syrup
Some paprika powder
Some salt & pepper
Products in this recipe
planted.chicken
Nature
Preparation
1
For the marinade, mix all the ingredients and put them together with planted.chicken Nature in a sealable can. Mix everything well, close tightly and let it marinate in the refrigerator for at least 30 minutes.
2
Meanwhile, prepare spaghetti according to package instructions. Then strain and rinse with cold water.
3
For the sauce, peel onion and garlic and cut into small pieces. Heat the coconut oil in a pan and fry the onion and garlic in it.
4
Crumble the chestnuts with your hands and fry them briefly as well.
5
Add flour, mix well and deglaze with vegetable milk and water. Bring to the boil briefly until the sauce is slightly thickened, then add salt and blend with a hand blender to a creamy sauce.
6
Fry the marinated meat substitute together with the marinade in a pan. If necessary, add a little more oil.
7
Mix the cooked spaghetti with the cream sauce and serve with the sautéed spaghetti. planted.chicken serve. Before serving, top with a little fresh parsley.
