Creamy pasta with Mati's Tender Fillets Without Chicken and tomatoes

You don’t have to go to an Italian restaurant to eat a delicious creamy pasta — now you can make one at home! Try this easy and plant based pasta recipe with Mati’s Tender Fillets Without Chicken for a quick weeknight dinner. 🍝 And if you prefer a video recipe, click here.

Ingredients for 2 people:

• Mati's Tender Fillets Without Chicken, 180 g

• Farfalle pasta, 200 g

• Garlic, 4 cloves, 18 g

• Dried thyme, 2 g

• Paprika seasoning, 2 g

• 2 red tomatoes, 200 g

• Spinach, 50 g

• Grated parmesan style plant-based cheese, 40 g

• Plant-based cooking cream, 200 g

• Salt, pepper, oil

Boil 2 liters of water in a pot, season with 2 tablespoons 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), 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 to the tomato-garlic-cream sauce. Add half the amount of grated parmesan and turn the heat to maximum. 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 the Tender Fillets Without Chicken.

Heat another pan to medium or slightly higher heat, add oil and place Mati's Tender Fillets Without Chicken on the hot pan. Season them in the pan on both sides with salt, pepper and the rest of the paprika powder. When you have browned the Tender Fillets Without Chicken on both sides (for a total of 7-10 minutes), remove from the pan and cut the them widthwise into approximately 1.5 cm thick slices.

Serve the pasta on a plate and add the remaining parmesan. On top of that, add slices of Mati's Tender Fillets Without Chicken. Bon Appetit! ❤️