Spaghetti with chestnut sauce

Duration: 40 Min

Difficulty: Medium

Ingredients

How many people?

Spaghetti

250g

spaghetti

300g

planted.chicken nature

Fresh parsley for topping

Chestnut cream sauce

2 tsp

coconut oil

100g

chestnuts (ready to eat)

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

planted.chicken

Original

Size

£ 7.99

£ 7.99

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.
Meanwhile, prepare the spaghetti according to the instructions on the packet. Then strain and rinse with cold water.
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.
Crumble the chestnuts with your hands and fry them briefly as well.
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.
Fry the marinated planted.chicken together with the marinade in a pan. Add a little more oil if necessary.
Mix the cooked spaghetti with the cream sauce and serve together with the sautéed planted.chicken. Top with some fresh parsley before serving.