Spaghetti with chestnut sauce

Duration: 40 min

Level: Medium

Ingredients

For how many people?

Spaghetti

250g

Spaghetti

300g

planted.chicken Natur

Fresh parsley for topping

Chestnut cream sauce

2 TSP

Coconut oil

100g

Chestnuts (ready to eat)

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

planted.chicken

Natur

For the marinade, mix all the ingredients together and place in a sealable tin along with planted.chicken Natur . Mix everything well, seal tightly and leave to marinate in the fridge for at least 30 minutes.
Meanwhile, prepare spaghetti according to package instructions. Then strain and rinse with cold water.
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.
Crumble the chestnuts with your hands and fry them briefly as well.
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.
Fry the marinated meat substitute together with the marinade in a pan. If necessary, add a little more oil.
Mix the cooked spaghetti with the cream sauce and serve together with the fried planted.chicken. Top with some fresh parsley before serving.