Vegan Spaghetti with Tomato Sauce and Chicken

Savor the comforting flavors of this Vegan Spaghetti with Tomato Sauce and Chicken, a plant-based twist on a classic favorite. Perfect for weeknight dinners or a crowd-pleasing meal, this recipe features al dente spaghetti (gluten-free if preferred) topped with a rich, homemade tomato sauce bursting with the flavors of garlic, onion, dried herbs, and a hint of sweetness to balance acidity. The star of the dish is the tender, plant-based chicken strips, which soak up the robust sauce for a satisfying bite. Ready in just 35 minutes, this vegan dish is easy to make and perfect for the whole family. Garnish with fresh parsley for a touch of color and serve up a wholesome, dairy- and meat-free dinner everyone will love.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Spaghetti (gluten-free if desired)
• 2 tablespoons Olive oil
• 3 units Garlic cloves, minced
• 1 medium Yellow onion, finely chopped
• 800 grams Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Sugar (optional, for balancing acidity)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 300 grams Plant-based chicken strips
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 0 to fill pot Water (for boiling pasta)
• 1 tablespoon Salt (for boiling pasta)

Directions

Step 1

Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt to the boiling water.

Step 2

Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 4

Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes, or until they are soft and fragrant.

Step 5

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.

Step 6

While the sauce simmers, heat a separate non-stick skillet over medium heat. Cook the plant-based chicken strips according to the package instructions until golden brown and heated through.

Step 7

Add the cooked plant-based chicken strips to the tomato sauce. Stir to combine and let them simmer in the sauce for 3-4 minutes.

Step 8

Serve the cooked spaghetti on plates or in bowls. Top with the tomato sauce and plant-based chicken.

Step 9

Garnish with chopped fresh parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(1957.2g)

Amount per serving	% Daily Value*
Calories	1607.6

Total Fat 54.9g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 10266.7mg	0%
Total Carbohydrate 200.2g	0%
Dietary Fiber 30.6g	0%
Total Sugars 39.2g
Protein 93.2g	0%

Vitamin D 0IU	0%
Calcium 406.1mg	0%
Iron 18.4mg	0%
Potassium 3072.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 22.4%

Carbs: 48.0%