Vegan Creamy Chicken Pasta
Indulge in the ultimate comfort food with this Vegan Creamy Chicken Pasta, a plant-based twist on a classic favorite. Perfectly al dente penne is tossed with tender, golden-brown vegan chicken strips and a luscious dairy-free sauce made from unsweetened almond milk, nutritional yeast, and a hint of lemon for a velvety finish. The addition of wilted spinach and juicy cherry tomatoes not only adds a pop of color but also a boost of nutrients. This quick and easy dinner comes together in just 40 minutes and is packed with bold flavors, making it ideal for weeknight meals or impressing guests. Garnished with fresh basil, this wholesome dish is a must-try for anyone craving creamy, satisfying pasta—completely guilt-free and 100% vegan.
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Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 200 grams vegan chicken strips
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 100 grams spinach leaves
- 200 grams cherry tomatoes, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons basil, chopped
Directions
Step 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, then drain and set aside.
Step 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
Step 3
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Step 4
Add the vegan chicken strips to the skillet and cook for about 5 minutes until they are golden brown.
Step 5
In a small bowl, whisk together the almond milk, nutritional yeast, cornstarch, lemon juice, salt, and black pepper until smooth.
Step 6
Pour the almond milk mixture into the skillet with the vegan chicken, stirring constantly until the sauce thickens, about 3-4 minutes.
Step 7
Add the spinach leaves and cherry tomatoes to the skillet, stirring to combine, and cook for an additional 2 minutes until the spinach is wilted.
Step 8
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.
Step 9
Remove from heat, sprinkle with chopped basil, and serve immediately.
Nutrition Facts
| Serving size | (1239.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1977.2 |
| Total Fat 53.4g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3419.5mg | 0% |
| Total Carbohydrate 290.8g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 12.7g | |
| Protein 94.8g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 693.6mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 2850.3mg | 0% |
Source of Calories