Spaghetti with chestnut sauce

Duration: 40 Min
Difficulty: Medium

Ingredients

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
clove of garlic
1/2
small onion
200ml
vegetable milk
1 tbsp
wheat flour (floured)
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
A little salt & pepper

Preparation

  1. For the marinade, mix all the ingredients together and place in a sealable tin with planted.chicken Natur. Mix everything well, seal tightly and leave to marinate in the fridge for at least 30 minutes.
  2. Meanwhile, prepare the spaghetti according to the instructions on the packet. Then strain and rinse with cold water.
  3. For the sauce, peel the onion and garlic and cut them 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 the flour, mix well and deglaze with vegetable milk and water. Bring to the boil briefly until the sauce has thickened a little, then add salt and process with a hand blender to a creamy sauce.
  6. Fry the marinated planted.chicken together with the marinade in a pan. Add a little more oil if necessary.
  7. Mix the cooked spaghetti with the cream sauce and serve together with the sautéed planted.chicken. Top with some fresh parsley before serving.

Similar Recipes

How it works
You can benefit from the subscription from a shopping basket size of 5 or more products.
%
Save 20% with the Planted subscription
We reward you for your commitment with a discount on every delivery.
Small commitment, big impact
You can cancel your subscription at any time after a minimum term of 3 months.
Even more impact
Healthy for you and the planet. Without additives, 100% plant-based.