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Ingredients
For how many people?
2
Spaghetti
250g
Spaghetti
300g
planted.chicken nature
Fresh parsley for topping
Chestnut cream sauce
2 TSP
Coconut oil
100g
Chestnuts (ready to eat)
1
Garlic clove
1/2
small onion
200ml
Plant milk
1 tbsp
Wheat flour (spread)
1/2 TSP
Salt
100ml
Water
Marinade
2 tbsp
Olive oil
1 tbsp
Tomato paste
1 tbsp
Soy sauce
1 tsp
Maple syrup
A little paprika powder
Some salt & pepper
Products in this recipe
planted.chicken
Nature
Preparation
1
For the marinade, mix all the ingredients together and place in a sealable tin with planted.chicken nature. Mix everything well, seal tightly and leave to marinate 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 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 planted.chicken with the marinade in a pan. Add a little more oil if necessary.
7
Mix the cooked spaghetti with the cream sauce and serve with the fried planted.chicken . Top with some fresh parsley before serving.
