The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 onion
-
320g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 250g brown rice penne (Eggs)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g seasonal mixed tomatoes
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 courgette
- 1 handful of fresh flat-leaf parsley
- 80g baby spinach
-
200g passata(tomatoes, salt, citric acid)
- 3 garlic clove
- 1 tsp chilli flakes
Allergens
Contains:
Soya, Nuts
May Contain:
Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 439Kcal |
| 417kJ | 1836kJ | |
| Fat | 2.0g | 8.8g |
| of which saturates | 0.3g | 1.3g |
| Carbohydrates | 14g | 60g |
| of which sugars | 2.3g | 10g |
| Protein | 5.6g | 25g |
| Salt | 0.4g | 1.7g |
| Fibre | 2.5g | 11g |
Vegan
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Creamy Chilli 'Chick'n' & Tomato Pasta
An easy weeknight pasta with all the classic flavours you love. Chilli adds kick. Spinach and courgette for the necessary greens. Sundried tomato paste and yoghurt to make it creamy and delicious. All tossed together with brown rice penne and 100% plant-based chick'n to bump up the protein. Scatter over fresh-cut parsley and dinner is ready.
Cooking Instructions
Cooking Instructions
- Finely dice the onion. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the onion and cook for 4-6 mins, until softened.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Dice the courgette into 1-2cm cubes. Finely chop or crush the garlic. Add the 'chick'n' to the onion pan. Cook for 3 mins, then add the garlic, courgette and chilli flakes (to taste). Cook for 4-5 mins, until the courgette has softened.
- Halve the tomatoes and add to the pan along with the tomato puree, yoghurt and 300ml water. Simmer for 4-6 mins, until the sauce thickens.
- Roughly chop the parsley. Add half the parsley, spinach and cooked pasta to the pan. Cook for 1 -2 mins, until the spinach has wilted. Add a splash of pasta water for a thinner sauce, if desired. Season with sea salt to taste.
- Serve the pasta in bowls and garnish with the remaining parsley.
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