One Pot Pasta alla Vesuviana with Chicken Substitute

Cut the onion into thin rings and finely chop the garlic and basil.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 15 leaves of Basil, fresh (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Add the onions, chicken substitute, basil, crushed peppers into the pot and fry until the onions turn translucent. Add the garlic and fry for a few seconds.

• 6 oz Vegan Chicken Substitute
• 2 tsp Olive oil
• ¼ tsp Crushed pepper

Add the pasta, tomatoes, and vegetable broth into the pot and let simmer as indicated on the package instructions. Stir occasionally. Add water if needed.

• 4.4 oz Farfalle, whole grain
• ¾ cup Tomato sauce, canned
• 1 cup Vegetable broth

Wash the arugula and dice the mozzarella. When the pasta is cooked turn of the heat, add the arugula and mozzarella into the pot and mix well.

• 0.7 oz Arugula
• 2.1 oz Mozzarella
• Salt
• Black pepper

Enjoy your meal!