Vegan Chicken Pesto

Transform your weeknight dinners with this irresistible Vegan Chicken Pesto, a plant-based twist on a timeless Italian classic! Featuring tender, flavorful plant-based chicken pieces, gluten-free pasta (if preferred), and a luscious homemade pesto sauce crafted from fresh basil, pine nuts, and nutritional yeast, this dish is as wholesome as it is delicious. The vibrant combination of sautéed cherry tomatoes and wilted spinach adds a burst of color and nutrients, making it a complete meal that’s both satisfying and nourishing. Ready in just 35 minutes, this easy vegan recipe is perfect for busy nights or impressing guests. Serve it with an optional sprinkle of melted vegan cheese and garnish with extra pine nuts or basil for an elegant finishing touch. Vegan, dairy-free, and gluten-free friendly, it’s the ultimate comfort food for every palate!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken pieces
• 250 grams Pasta (gluten-free if preferred)
• 2 cups Fresh basil leaves
• 0.25 cups Pine nuts
• 3 tablespoons Nutritional yeast
• 2 Garlic cloves
• 2 tablespoons Lemon juice
• 0.5 cups Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 cup Cherry tomatoes
• 1 cup Spinach leaves
• 0.5 cups Vegan cheese (optional)

Directions

Step 1

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

Step 2

While the pasta is cooking, prepare the vegan pesto sauce. In a food processor, combine the basil leaves, pine nuts, nutritional yeast, garlic cloves, lemon juice, salt, and black pepper. Pulse a few times to chop the ingredients.

Step 3

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.

Step 4

Heat a non-stick pan over medium heat. Add the plant-based chicken pieces and cook them for about 5-6 minutes or until heated through and slightly golden, stirring occasionally.

Step 5

Add the cherry tomatoes and spinach leaves to the pan with the plant-based chicken and cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Step 6

Reduce the heat to low, add the cooked pasta to the pan, and spoon in the pesto sauce. Toss everything together until the pasta and vegetables are evenly coated with the sauce.

Step 7

If using vegan cheese, sprinkle it over the top of the dish and let it melt slightly.

Step 8

Serve the vegan chicken pesto immediately, garnished with extra pine nuts or fresh basil if desired.

Nutrition Facts

Serving size	(1081.0g)

Amount per serving	% Daily Value*
Calories	2500.6

Total Fat 178.7g	0%
Saturated Fat 38.2g	0%
Polyunsaturated Fat 22.1g
Cholesterol 0mg	0%
Sodium 3289.7mg	0%
Total Carbohydrate 119.6g	0%
Dietary Fiber 22.0g	0%
Total Sugars 8.8g
Protein 96.4g	0%

Vitamin D 0IU	0%
Calcium 714.9mg	0%
Iron 14.4mg	0%
Potassium 1965.5mg	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: 65.1%

Protein: 15.6%

Carbs: 19.4%