Creamy tomato sauce folded through soft spaghetti with vegan chicken chunks, fresh cherry tomatoes and spinach. A quick yet delectable weeknight dinner.
Heat the oil in a frying pan on medium-high and add the onion. Sauté the onion for a couple of minutes before adding the mushrooms, tomatoes and chicken pieces. Sauté for 5 minutes, stirring once or twice, before adding the crushed garlic. Cook for another 5 minutes until the chicken and tomatoes have charred slightly.
Put your spaghetti (250g) on to boil.
Add the cream cheese (1 heaped tbsp), sun-dried tomato paste (2 heaped tsp) and milk (200ml) to a blender and blend until combined. Add to the frying pan and season with salt and black pepper (1 tsp each).
I used the Quorn Vegan Fillets for this recipe but these can be a bit tricky to find as they are still new, so I would recommend using vegan chicken pieces such as Tofurky's Slow Roasted Lightly Seasoned Chick'n or similar which are more easily available.
Sun-Dried Tomato Mascarpone Spaghetti | The Compassion Kitchen | https://thecompassionkitchen.com/sun-dried-tomato-mascarpone-spaghetti/