Vegan Chicken Carbonara
Discover the ultimate comfort food reimagined with this creamy, decadent Vegan Chicken Carbonara! Perfect for plant-based eaters and pasta lovers alike, this recipe swaps traditional dairy and meat ingredients for vibrant vegan alternatives without compromising on flavor. Tender vegan chicken strips and sautéed mushrooms mingle with a luscious, cashew-based cream sauce packed with garlic, nutritional yeast, and a hint of tangy lemon juice. The sauce is seamlessly blended with al dente spaghetti, creating a rich, satisfying dish bursting with savory depth. Topped with a sprinkle of fresh parsley, this dairy-free, egg-free carbonara is a crowd-pleaser that delivers indulgence in every bite. Ready in just 35 minutes, it’s a quick, wholesome meal perfect for weeknight dinners or elevated gatherings.
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Recipe Information
Ingredients
- 200 grams Vegan chicken strips
- 300 grams Spaghetti
- 100 grams Cashews
- 3 tablespoons Nutritional yeast
- 3 units Garlic cloves
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 cup Unsweetened almond milk
- 1 teaspoon Black salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley
- 100 grams Mushrooms
Instructions
Begin by soaking the cashews in hot water for 15 minutes to soften them for the sauce.
While the cashews are soaking, bring a large pot of water to a boil, add a pinch of salt, and cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a blender, combine the soaked and drained cashews, nutritional yeast, garlic cloves, lemon juice, almond milk, black salt, and black pepper. Blend on high until the mixture is smooth and creamy.
In a large skillet, heat the olive oil over medium heat. Add the vegan chicken strips and cook for 5-7 minutes until they are golden brown and warmed through.
Add the sliced mushrooms to the skillet with the vegan chicken strips and cook for an additional 3-4 minutes until the mushrooms are tender.
Reduce the heat to low and pour the cashew cream sauce into the skillet, stirring gently to combine with the vegan chicken and mushrooms.
Add the cooked spaghetti to the skillet and toss everything together until the pasta is well coated with the sauce.
Season with additional salt and pepper to taste if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 12.7 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 637 mg | 49% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2264 mg | 48% | |
*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.
