Pesto spaghetti with plant-based chicken
Image: Vivera
ingredients
people
| 400 g | courgettes |
| 175 g | spaghetti |
| 1 | onion |
| 1 | clove of garlic |
| 200 g | plant-based chicken pieces e.g. Vivera Plant Chicken Pieces |
| 2 tbsp | oil |
| 90 g | vegan pesto |
| 30 g | arugula (also called rocket) |
| 20 g | cashews |
- Prep Time: 20 minutes
instructions
1
Cook the spaghetti in salted water until al dente.
2
Heat 2 tbsp oil in the pan, and fry the chicken pieces for 4 minutes.
3
Chop the onion, crush the garlic, and cut the courgettes into small cubes.
4
Add all these to the chicken pieces, and fry for 8 minutes.
5
Drain the spaghetti.
6
Add the spaghetti and pesto to the chicken pieces and courgettes.
7
Season with salt and pepper.
8
Divide between the plates, and serve with the arugula, topped with the cashew nuts.
| Course | Main course |
| Difficulty | Level 1 (easy) |
| Cooking time | 15-30 minutes |
| Number ingredients | 5-10 ingredients |
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Soup
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