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🍝 Fusilli with Spinach and Crispy Vegan Chicken-Style Chunks

831 kcal · 30 min · 4 servings

Fusilli with Spinach and Crispy Vegan Chicken-Style Chunks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot of salted water to a boil.
  2. 2. Cook the fusilli in it for about 9 minutes until al dente.
  3. 3. Drain the pasta and reserve 100 milliliters of the pasta water for later.
  4. 4. Toss the drained fusilli with one tablespoon of olive oil and set aside.
  5. 5. Heat two tablespoons of oil in a large pan.
  6. 6. Fry the vegan chunks for about 5 minutes until crispy over high heat.
  7. 7. Deglaze the pan with soy sauce.
  8. 8. Halve an onion, peel it, and slice it into thin half-rings.
  9. 9. Add the onion slices to the pan and sweat them for about 3 minutes over medium heat.
  10. 10. Peel a clove of garlic and chop it finely.
  11. 11. Add the chopped garlic to the pan and fry it for another 2 minutes.
  12. 12. Deglaze the pan with oat cream and the reserved pasta water.
  13. 13. Wash the spinach and spin it dry.
  14. 14. Add the spinach to the pan and let it wilt for about 1 to 2 minutes while stirring.
  15. 15. Season the mixture with grated nutmeg, salt, and pepper.
  16. 16. Add the prepared fusilli to the pan and mix everything well.
  17. 17. Taste the pasta and adjust the seasoning if necessary.
  18. 18. Plate the pasta with spinach and vegan chunks and serve immediately.

Nutrition per serving