Mexican Milanese made using Macphie Plant-based Taco Sauce


  • Macphie Plant-based Taco Sauce
  • 400g spaghetti
  • 1 punnet of cherry tomatoes
  • Small bag of curly kale
  • Few garlic cloves
  • Extra virgin olive oil
  • Salt and pepper
  • Basil leaves
  • 2 large breaded chicken breasts or vegan substitute
  • Pecorino

Method Makes 4 portions

  1. Put a large pan of salted water on a medium heat.

  2. Half the cherry tomatoes, crush the garlic cloves and add to a baking tray with the kale, olive oil, salt and pepper. Roast for 12 minutes and put to one side.

  3. Cook the pasta for 8-10 minutes, strain and reserve a cup of the pasta water and add back to the pan with the cooked spaghetti.

  4. Add some Macphie Plant-based Taco Sauce to coat and return to the heat. Once the pasta is nicely coated, add the cooked tomato/kale mixture.

  5. Divide between 4 dishes and garnish with torn basil leaves and grated Pecorino.

  6. Serve with crispy chicken or vegan substitute.