Vegan Spaghetti with Chicken and Garlic Butter Sauce
Savor the perfect medley of indulgence and plant-based goodness with this Vegan Spaghetti with Chicken and Garlic Butter Sauce. Featuring tender vegan chicken-style strips and al dente spaghetti, this dish is coated in a luscious garlic butter sauce made with vegan butter, nutritional yeast, and a hint of zesty lemon juice. A sprinkle of fresh parsley and optional red pepper flakes adds a burst of flavor and vibrancy. This recipe is quick and easy, with just 10 minutes of prep and 20 minutes of cooking, making it a satisfying weeknight dinner for four. Whether you're craving comfort food or hosting a plant-based dinner, this dairy-free, meat-free pasta dish delivers rich, savory flavors without compromise.
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Ingredients
- 12 oz Vegan spaghetti
- 8 oz Vegan chicken-style strips (chick'n)
- 4 tbsp Vegan butter
- 4 cloves Garlic cloves, minced
- 2 tbsp Nutritional yeast
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Lemon juice
Directions
Step 1
Bring a large pot of salted water to a boil. Add the vegan spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Step 2
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegan chicken-style strips and cook for 5-7 minutes, stirring occasionally, until lightly browned and heated through. Remove from the skillet and set aside.
Step 3
In the same skillet, lower the heat to medium and add the vegan butter. Once melted, add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
Step 4
Stir in the nutritional yeast, salt, black pepper, and red pepper flakes (if using) into the garlic butter mixture. Cook for 1 minute to allow the flavors to combine.
Step 5
Add the cooked spaghetti to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat the spaghetti in the garlic butter sauce, adding more pasta water if needed to reach your desired consistency.
Step 6
Return the cooked vegan chicken-style strips to the skillet and gently toss to combine.
Step 7
Remove the skillet from heat and stir in the fresh parsley and lemon juice. Taste and adjust seasoning if needed.
Step 8
Serve immediately, garnished with extra parsley if desired. Enjoy your vegan spaghetti with chick'n and garlic butter sauce!
Nutrition Facts
| Serving size | (703.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1643.7 |
| Total Fat 88.7g | 0% |
| Saturated Fat 35.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4352.0mg | 0% |
| Total Carbohydrate 142.9g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 11.7g | |
| Protein 75.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 165.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 1261.4mg | 0% |
Source of Calories