Vegan Pasta with Chicken and Vegetables
Indulge in the vibrant, plant-based goodness of Vegan Pasta with Chicken and Vegetables—a perfect comfort meal that’s hearty, healthy, and bursting with flavors. This recipe features tender vegan chicken strips, colorful sautéed vegetables like zucchini, red bell pepper, and mushrooms, all tossed with al dente vegan pasta in a savory vegetable broth boosted by aromatic herbs like oregano and basil. A sprinkle of nutritional yeast adds a cheesy, umami touch, making this dish irresistibly creamy without any dairy. Ready in just 40 minutes, this quick and nutritious dinner is ideal for weeknight meals, and it serves up to four. Whether you're a dedicated vegan or simply exploring plant-based options, this satisfying recipe is sure to become a favorite.
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Ingredients
- 12 ounces vegan pasta
- 2 tablespoons olive oil
- 8 ounces vegan chicken strips
- 1 medium red bell pepper
- 1 medium zucchini
- 8 ounces mushrooms
- 3 cloves garlic
- 1 cup cherry tomatoes
- 2 cups spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 0.5 cup vegetable broth
Directions
Step 1
Bring a large pot of salted water to a boil. Add the vegan pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 3
Add the vegan chicken strips and cook for about 5-7 minutes, or until golden brown. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped red bell pepper, zucchini, and sliced mushrooms to the skillet.
Step 5
Sauté for about 5 minutes, or until the vegetables start to soften.
Step 6
Add the minced garlic and cherry tomatoes to the skillet and cook for another 2 minutes, stirring frequently.
Step 7
Return the vegan chicken strips to the skillet, along with the spinach, dried oregano, dried basil, salt, and black pepper.
Step 8
Pour in the vegetable broth and stir to combine, cooking for an additional 3 minutes or until the spinach has wilted.
Step 9
Add the cooked pasta to the skillet and gently toss to coat with the vegetable mixture.
Step 10
Sprinkle the nutritional yeast over the pasta and toss again to combine.
Step 11
Serve the vegan pasta hot, garnishing with extra nutritional yeast or fresh herbs if desired.
Nutrition Facts
| Serving size | (1476.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1707.9 |
| Total Fat 66.6g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4987.9mg | 0% |
| Total Carbohydrate 207.9g | 0% |
| Dietary Fiber 38.5g | 0% |
| Total Sugars 38.3g | |
| Protein 88.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 338.1mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 3996.4mg | 0% |
Source of Calories