Vegan Chicken Alfredo Pasta

Indulge in a plant-based twist on a classic comfort food with this creamy Vegan Chicken Alfredo Pasta. Perfectly al dente fettuccine is tossed with tender vegan chicken strips, hearty mushrooms, and vibrant spinach, all enveloped in a luscious, dairy-free Alfredo sauce made from soaked cashews, unsweetened almond milk, and nutritional yeast. This recipe delivers all the indulgent flavors you love without any dairy or meat, making it ideal for vegans or anyone exploring meat-free meals. Ready in just 45 minutes, this dish is not only wholesome but also packed with protein and flavor. Finished with a sprinkle of fresh parsley, it’s a beautiful and satisfying entrée that’s perfect for weeknights or special occasions alike.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Dry fettuccine pasta
• 2 tablespoons Olive oil
• 12 oz Vegan chicken strips
• 3 Garlic cloves, minced
• 2 cups Unsweetened almond milk
• 1 cup Raw cashews (soaked in water for 2 hours and drained)
• 1 tablespoon Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 cup Mushrooms, sliced
• 2 cups Spinach

Directions

Step 1

Begin by bringing a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the vegan chicken strips and cook for 5-7 minutes until they are golden and heated through. Remove from the skillet and set aside.

Step 3

Using the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender.

Step 4

While the mushrooms are cooking, prepare the Alfredo sauce. In a blender, combine almond milk, soaked cashews, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.

Step 5

Once blended, pour the sauce into the skillet with the cooked mushrooms and add the spinach. Stir well and let it simmer on low heat for about 5 minutes until the sauce thickens, and the spinach wilts.

Step 6

Add the cooked pasta and vegan chicken strips into the skillet, tossing everything to coat well with the sauce.

Step 7

Serve warm, garnished with fresh parsley. Enjoy your vegan chicken Alfredo pasta!

Nutrition Facts

Serving size	(1579.5g)

Amount per serving	% Daily Value*
Calories	3195.9

Total Fat 131.3g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4125.5mg	0%
Total Carbohydrate 370.4g	0%
Dietary Fiber 38.4g	0%
Total Sugars 26.8g
Protein 151.8g	0%

Vitamin D 189.7IU	0%
Calcium 1215.8mg	0%
Iron 29.7mg	0%
Potassium 3920.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 18.6%

Carbs: 45.3%