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.
Plant-based Chilli Chick'n & Tomato Pasta
Is there anything more irresistible than a creamy bowl of pasta? Sizzle 100% plant-based chick'n with chilli, garlic and juicy tomatoes. Stir through brown rice penne, spinach and courgette to bump up the fibre. Enrich with almond cream and finish with fresh basil. It's a winning weeknight pasta.
Ready in 20
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 onion
- 1 handful of fresh basil
- 1 tsp chilli flakes
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 80g baby spinach
- 4 garlic clove
- 200g baby tomatoes
- 1 courgette
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 498
Protein: 24g
Carbs: 59g
Fat: 17g
Plant-based Chilli Chick'n & Tomato Pasta
Is there anything more irresistible than a creamy bowl of pasta? Sizzle 100% plant-based chick'n with chilli, garlic and juicy tomatoes. Stir through brown rice penne, spinach and courgette to bump up the fibre. Enrich with almond cream and finish with fresh basil. It's a winning weeknight pasta.
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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 soft.
- 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 frying pan. Cook for 3 mins, then add the garlic, courgette and chilli flakes (to taste). Cook for 4-6 mins, until the courgette softens.
- Halve the tomatoes and add them to the pan along with the sundried tomato paste and cream. Simmer for 4-6 mins, until the sauce thickens.
- Roughly chop the basil. Add half to the pan, along with the spinach and cook for one min more, until the spinach has wilted. Add the cooked pasta and a splash of pasta cooking water, if the sauce gets too thick. Stir to combine.
- Season with sea salt to taste, before serving in bowls. Scatter over the remaining basil.
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