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.
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.
Ingredients
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
pear
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
Utensils
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!