Vegan Chicken Alfredo Pasta
Indulge in a creamy, plant-based twist on a classic comfort food with this Vegan Chicken Alfredo Pasta recipe! Perfectly cooked fettuccine is tossed in a velvety homemade Alfredo sauce made from blended cashews, unsweetened almond milk, and nutritional yeast for a rich, cheesy flavor—entirely dairy-free! Tender vegan chicken strips, sautéed garlic mushrooms, and fresh spinach add savory depth and vibrant color, while a sprinkle of chopped parsley provides the finishing touch. Ready in just 45 minutes, this dish is ideal for weeknight dinners or special occasions, offering hearty satisfaction without compromising on taste or ethics. If you're craving a vegan pasta dish that truly delights, this recipe will become your go-to favorite!
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Recipe Information
Ingredients
- 12 oz Dry fettuccine pasta
- 2 tablespoons Olive oil
- 12 oz Vegan chicken strips
- 3 Garlic cloves, minced
- 2 cups Unsweetened almond milk
- 1 cup Raw cashews (soaked in water for 2 hours and drained)
- 1 tablespoon Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 cup Mushrooms, sliced
- 2 cups Spinach
Instructions
Begin by bringing a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the vegan chicken strips and cook for 5-7 minutes until they are golden and heated through. Remove from the skillet and set aside.
Using the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender.
While the mushrooms are cooking, prepare the Alfredo sauce. In a blender, combine almond milk, soaked cashews, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.
Once blended, pour the sauce into the skillet with the cooked mushrooms and add the spinach. Stir well and let it simmer on low heat for about 5 minutes until the sauce thickens, and the spinach wilts.
Add the cooked pasta and vegan chicken strips into the skillet, tossing everything to coat well with the sauce.
Serve warm, garnished with fresh parsley. Enjoy your vegan chicken Alfredo pasta!
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 370.4 g | 135% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 26.8 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1216 mg | 94% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 3921 mg | 83% | |
*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.
