Vegan Pasta with Broccoli and Chicken
Savor a comforting and wholesome bowl of Vegan Pasta with Broccoli and Chicken—an easy, plant-based recipe brimming with flavor and nutrition. This dairy-free dish combines tender vegan pasta and vibrant broccoli florets with hearty vegan chicken pieces, all coated in a luscious, garlicky sauce made with silky almond milk, nutritional yeast, and a splash of zesty lemon juice. Quick to prepare in just 40 minutes, this meal is perfect for busy weeknights yet impressive enough for guests. A sprinkle of fresh basil and optional red pepper flakes adds the perfect finishing touch to this satisfying, high-protein vegan dinner that’s sure to please everyone at the table.
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Ingredients
- 12 ounces vegan pasta (e.g., penne or fusilli)
- 3 cups broccoli florets
- 8 ounces vegan chicken pieces
- 2 tablespoons olive oil
- 3 units garlic cloves
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup fresh basil leaves
- 2 tablespoons water
Directions
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
Step 2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the vegan chicken pieces and sauté until golden brown and heated through, about 5-7 minutes. Remove from the skillet and set aside.
Step 3
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
Step 4
In a small bowl, whisk together the almond milk, nutritional yeast, cornstarch, lemon juice, salt, black pepper, and water. Pour this mixture into the skillet with the garlic.
Step 5
Cook the sauce, stirring constantly, until it thickens, about 3-5 minutes.
Step 6
Return the cooked pasta, broccoli, and vegan chicken to the skillet. Toss everything together to coat in the sauce.
Step 7
Adjust seasoning with more salt and pepper if needed. If using, sprinkle the red pepper flakes for a bit of heat.
Step 8
Remove from heat and stir in the fresh basil leaves. Serve immediately.
Nutrition Facts
| Serving size | (1222.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1377.0 |
| Total Fat 45.7g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3529.9mg | 0% |
| Total Carbohydrate 168.6g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 10.0g | |
| Protein 86.3g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 718.5mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1314.9mg | 0% |
Source of Calories