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Ingredients
2-3
Portions
spaghetti
250g spaghetti
300g planted.chicken natural
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 plant milk
1 tbsp wheat flour (leveled)
1/2 tsp salt
100ml water
marinade
2 tbsp olive oil
1 tbsp tomato paste
1 tbsp soy sauce
1 tsp maple syrup
Some paprika powder
Some salt & pepper
250g spaghetti
300g planted.chicken natural
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 plant milk
1 tbsp wheat flour (leveled)
1/2 tsp salt
100ml water
marinade
2 tbsp olive oil
1 tbsp 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 together and put them in a sealable container together with planted.chicken Natur. Mix everything well, close tightly and let it sit in the fridge 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 the onion and garlic and cut them into small pieces. Heat coconut oil in a pan and fry the onion and garlic in it.
4
Crumble the chestnuts with your hands and fry them briefly.
5
Add flour, mix well and deglaze with plant milk and water. Bring to the boil briefly until the sauce has thickened slightly, then add salt and process into a creamy sauce using a hand blender.
6
Fry the marinated meat substitute including the marinade in a pan. If necessary, add a little more oil.
7
Mix the cooked spaghetti with the cream sauce and serve together with the fried planted chicken. Top with some fresh parsley before serving.
