Creamy Pasta with Mati’s Chickenless Fillets and Tomatoes

You don’t have to go to an Italian restaurant to eat a deliciously creamy pasta. Now you can make one at home! Try this easy and plant-based pasta recipe with Mati’s Chickenless Fillets for a weeknight dinner. Click here if you prefer a video recipe.

Ingredients (For 2 people)

  • 1 package of Mati’s Chickenless Fillets

  • 200 g of farfalle pasta

  • 4 cloves or 18 g of garlic

  • 2 g of dried thyme

  • 2 g of paprika powder

  • 2 or 200 g of red tomatoes

  • 50 g of spinach

  • 40 g of grated plant-based parmesan

  • 200 g of plant-based cooking cream

  • Salt, pepper and oil

Boil two litres of water in a pot, season with two tbsps of salt. Add the farfalle to the boiling water and cook for 7-9 minutes until the pasta is al dente.

Chop the tomatoes and garlic.

Heat a pan to medium heat and add oil. Fry the garlic for a few minutes (but do not brown) and then add the chopped tomatoes, thyme and half of the paprika powder. Stir for 6-7 minutes. Add cream. Season with salt and pepper.

Add the cooked farfalle into the sauce. Add half the amount of grated parmesan and turn the heat to medium-high. Stir the pasta for 1-2 minutes. The consistency of the dish should remain creamy. Mix the spinach into the pasta sauce. Leave covered on low heat until you prepare Mati’s Chickenless Fillets.

Heat another pan to medium-high heat, add oil and place Mati’s Chickenless Fillets on the hot pan. Season them in the pan on both sides with salt, pepper and the rest of the paprika powder. When Mati’s Chickenless Fillets are golden brown on both sides (for a total of 5-8 minutes), remove them from the pan and cut the them into approximately 1.5 cm slices.

To serve, add the pasta and slices of Mati’s Chickenless Fillets on a plate. Top with the remaining parmesan. Bon appetit!