Vegan Pasta with Pesto and Chicken
Indulge in a flavorful twist on a classic with this Vegan Pasta with Pesto and Chicken, a plant-based delight that's both comforting and nutritious. Featuring tender vegan pasta tossed in a vibrant homemade basil pesto, this dish is elevated with juicy cherry tomatoes, wilted spinach, and a satisfying plant-based chicken substitute. The pesto sauce, made with garlic, pine nuts, nutritional yeast, and a splash of lemon juice, offers a creamy, cheesy flavor without dairy. Ready in just 35 minutes, this recipe is perfect for busy weeknights or casual dinners, proving that vegan cooking can be both simple and packed with bold, irresistible flavor. Garnish with extra pine nuts or nutritional yeast for a final touch that’s sure to impress!
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Ingredients
- 12 oz Vegan pasta (e.g., penne or fusilli)
- 2 tbsp Olive oil
- 8 oz Plant-based chicken substitute (e.g., soy or pea-based chick'n strips)
- 1 tbsp Pine nuts
- 2 cups Basil leaves
- 3 Garlic cloves
- 1 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Water
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach leaves
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, about 8-10 minutes. Drain and set aside.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the plant-based chicken strips and cook until golden brown and heated through, about 5-7 minutes. Remove from the skillet and set aside.
Step 3
In a blender or food processor, combine pine nuts, basil leaves, garlic cloves, nutritional yeast, lemon juice, salt, black pepper, and 1 tablespoon of olive oil. Blend until smooth, adding water a tablespoon at a time until desired consistency is reached.
Step 4
In the same skillet used for the chick'n, add cherry tomatoes and cook for 2-3 minutes until slightly softened.
Step 5
Add the drained pasta, cooked chick'n, and prepared pesto to the skillet. Toss to combine, ensuring everything is well coated with the pesto.
Step 6
Fold in the spinach leaves and cook for an additional 1-2 minutes, just until the spinach begins to wilt.
Step 7
Serve the vegan pasta with pesto and chick'n warm, garnished with additional pine nuts or nutritional yeast if desired.
Nutrition Facts
| Serving size | (905.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1272.3 |
| Total Fat 49.0g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2168.3mg | 0% |
| Total Carbohydrate 133.7g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 11.2g | |
| Protein 73.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 260.5mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1580.2mg | 0% |
Source of Calories