Vegetarian Creamy Chicken and Spinach Pasta

Indulge in the rich and satisfying flavors of Vegetarian Creamy Chicken and Spinach Pasta, a hearty twist on a classic dish that’s perfect for vegetarians. This recipe combines tender fettuccine with a creamy, velvety sauce made with heavy cream (or a plant-based alternative) and infused with garlic and onion for aromatic depth. The addition of a vegetarian chicken substitute provides a savory, protein-packed element, while fresh baby spinach adds a vibrant pop of color and nutrition. Topped with grated Parmesan or nutritional yeast for a cheesy finish, this dish is perfectly balanced with a hint of lemon juice for brightness. Ready in just 30 minutes, it’s a quick, comforting meal that’s perfect for weeknights but elegant enough for special occasions. Serve with a side of crusty bread or a fresh salad, and get ready to savor a pasta night favorite that’s both vegetarian-friendly and irresistibly creamy!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Fettuccine pasta
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 8 ounces Vegetarian chicken substitute
• 4 cups Baby spinach, washed and dried
• 1 cup Heavy cream (or plant-based alternative)
• 1 cup Vegetable broth
• 1 cup Parmesan cheese (or nutritional yeast for vegan option), grated
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 0.25 teaspoon Red pepper flakes (optional)
• 1 tablespoon Lemon juice, freshly squeezed

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet over medium heat, heat the olive oil. Add the finely chopped onion and cook until translucent, about 4 minutes.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Add the vegetarian chicken substitute to the skillet and cook until browned and heated through, about 5 minutes.

Step 5

Stir in the baby spinach and cook until wilted, about 2 minutes.

Step 6

Pour in the heavy cream and vegetable broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the flavors to blend.

Step 7

Stir in the grated Parmesan cheese or nutritional yeast, salt, black pepper, and optional red pepper flakes. Mix until the cheese is melted and the sauce is creamy.

Step 8

Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.

Step 9

Finish with a drizzle of freshly squeezed lemon juice.

Step 10

Divide the pasta among serving bowls and garnish with additional grated Parmesan or nutritional yeast, if desired, before serving.

Nutrition Facts

Serving size	(1408.0g)

Amount per serving	% Daily Value*
Calories	3393.1

Total Fat 199.3g	0%
Saturated Fat 104.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 363.4mg	0%
Sodium 6415.1mg	0%
Total Carbohydrate 236.8g	0%
Dietary Fiber 22.1g	0%
Total Sugars 25.5g
Protein 177.4g	0%

Vitamin D 95.2IU	0%
Calcium 3047.4mg	0%
Iron 8.5mg	0%
Potassium 1762.3mg	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: 52.0%

Protein: 20.6%

Carbs: 27.5%