Pesto spaghetti with plant-based chicken

Image: Vivera
  • Preparation Time: 20 minutes
  • Total Time: 20 minutes


Servings: 2
  • 400 g
  • 175 g
  • 1
  • 1
    clove of garlic
  • 200 g
    plant-based chicken pieces e.g. Vivera Plant Chicken Pieces
  • 2 tbsp
  • 90 g
    vegan pesto
  • 30 g
    arugula (also called rocket)
  • 20 g


  1. Cook the spaghetti in salted water until al dente.
  2. Heat 2 tbsp oil in the pan, and fry the chicken pieces for 4 minutes.
  3. Chop the onion, crush the garlic, and cut the courgettes into small cubes.
  4. Add all these to the chicken pieces, and fry for 8 minutes.
  5. Drain the spaghetti.
  6. Add the spaghetti and pesto to the chicken pieces and courgettes.
  7. Season with salt and pepper.
  8. Divide between the plates, and serve with the arugula, topped with the cashew nuts.


Courses: Main Course
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Number ingredients: 5-10 ingredients

You may also be interested to taste

Sweet potato fritters with apple raita dip

Lincolnshire sausages with coleslaw and baked potato

Red Lentil Stew with Artichoke Hearts and Quinoa

Olive Nutbread