One Pot Pasta alla Vesuviana with Chicken Substitute

One Pot Pasta alla Vesuviana with Chicken Substitute

Enjoy our vegetarian recipe One Pot Pasta alla Vesuviana with Chicken Substitute by feastr. Ideal to lose weight. High Protein and very tasty.

Nutritional information:

Calories4049 kJ (967 kcal)
Protein62 g
Fat31 g
Carbohydrates93 g
Fiber30 g

Utensils:

cutting board, salad spinner, chef's knife, cooking spoon, pot

Recipe instructions:

1

Cut the onion into thin rings and finely chop the garlic and basil.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 15 leaves of Basil, fresh (~ 0.1 oz)
    15 leaves of Basil, fresh (~ 0.1 oz)
2

Heat the olive oil in a pot over medium heat. Add the onions, chicken substitute, basil, crushed peppers into the pot and fry until the onions turn translucent. Add the garlic and fry for a few seconds.

  • 6 oz Vegan Chicken Substitute
    6 oz Vegan Chicken Substitute
  • 2 tsp Olive oil
    2 tsp Olive oil
  • ¼ tsp Crushed pepper
    ¼ tsp Crushed pepper
3

Add the pasta, tomatoes, and vegetable broth into the pot and let simmer as indicated on the package instructions. Stir occasionally. Add water if needed.

  • 4.4 oz Farfalle, whole grain
    4.4 oz Farfalle, whole grain
  • ¾ cup Tomato sauce, canned
    ¾ cup Tomato sauce, canned
  • 1 cup Vegetable broth
    1 cup Vegetable broth
4

Wash the arugula and dice the mozzarella. When the pasta is cooked turn of the heat, add the arugula and mozzarella into the pot and mix well.

  • 0.7 oz Arugula
    0.7 oz Arugula
  • 2.1 oz Mozzarella
    2.1 oz Mozzarella
  • Salt
    Salt
  • Black pepper
    Black pepper
5

Enjoy your meal!