Vegan Chicken Coconut Pasta

Indulge in the creamy, flavor-packed delight of Vegan Chicken Coconut Pasta, a plant-based twist on a comforting classic. This recipe combines tender vegan chicken strips, rich coconut milk, and gluten-free pasta (if needed) for a hearty yet wholesome meal. Sautéed garlic, onions, and vibrant red bell peppers create a savory base, while fresh spinach and basil add a burst of color and nutrition. Nutritional yeast lends a cheesy depth to the luscious sauce, perfectly balanced with a splash of lemon juice for brightness. Ready in just 40 minutes, this vegan pasta recipe is ideal for weeknight dinners or impressing guests. Garnish with chili flakes for an extra kick and savor the perfect harmony of creamy, herby, and savory flavors in every bite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 g vegan chicken strips
• 400 ml coconut milk
• 2 tbsp olive oil
• 3 whole garlic cloves
• 1 medium onion
• 1 medium red bell pepper
• 100 g fresh spinach leaves
• 300 g pasta (gluten-free, if needed)
• 3 tbsp nutritional yeast
• 15 g fresh basil leaves
• 1 tbsp lemon juice
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp chili flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat.

Step 3

Finely chop the garlic cloves and onion. Slice the red bell pepper into thin strips.

Step 4

Add the chopped garlic and onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.

Step 5

Add the sliced red bell pepper to the skillet and continue to cook for another 3-4 minutes until it softens.

Step 6

Increase the heat to medium-high and add the vegan chicken strips. Cook for 5-6 minutes, stirring occasionally, until they are golden brown.

Step 7

Reduce the heat to medium and pour in the coconut milk, stirring to combine with the other ingredients.

Step 8

Add the nutritional yeast, salt, black pepper, and optional chili flakes. Stir well and let the sauce simmer for 5 minutes.

Step 9

Add the fresh spinach leaves to the skillet and cook until they wilt, stirring occasionally.

Step 10

Mix in the cooked pasta, ensuring it’s well-coated with the coconut sauce.

Step 11

Remove from heat, and stir in the fresh basil leaves and lemon juice.

Step 12

Serve hot and enjoy your vegan chicken coconut pasta with additional chili flakes or black pepper if desired.

Nutrition Facts

Serving size	(1359.3g)

Amount per serving	% Daily Value*
Calories	1443.5

Total Fat 49.6g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3342.1mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 26.4g	0%
Total Sugars 44.7g
Protein 71.8g	0%

Vitamin D 0IU	0%
Calcium 332.9mg	0%
Iron 15.4mg	0%
Potassium 2584.5mg	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: 29.4%

Protein: 18.9%

Carbs: 51.6%