Pasta All'Arrabbiata with Crispy Chicken Substitute

Finely chop the onion, carrot and garlic. Set the garlic aside.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)
• 2 Garlic cloves (~ 0.2 oz)

Heat the olive oil in a pot over medium heat. Fry the carrots and onions until the onions turn translucent.

• 2 tsp Olive oil

Add the garlic and crushed pepper and fry for approx. 1-2 minutes.

• ½ tsp Crushed pepper

Add the chopped tomatoes and vegetable broth. Bring to a boil and let simmer for approx. 15 minutes. Stir occasionally.

• 5.3 oz Tomatoes, diced, canned
• ½ cup Vegetable broth

Cook the pasta according to the package instructions.

• 3.5 oz Linguini

Blend the tomato sauce with an immersion blender. Season with salt and pepper.

• Salt
• Black pepper

Heat the canola oil in a non-stick frying pan over medium heat and fry the chicken substitute until golden brown.

• 3.5 oz Vegan Chicken Substitute
• 1 tsp Canola oil

Grate the cheese. Serve the pasta with tomato sauce and chicken substitute and top with the cheese and basil.

• 0.5 oz Italian style hard cheese
• 5 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!