Vegan Chicken Coconut Pasta
Indulge in the creamy, flavorful delight of Vegan Chicken Coconut Pasta—an irresistible plant-based twist on a classic dish. Perfectly cooked gluten-free pasta is coated in a silky coconut milk sauce, infused with garlic, onion, and a touch of nutritional yeast for a cheesy, umami punch. Tender vegan chicken strips, sautéed red bell peppers, and wilted spinach create a satisfying medley of textures, while fresh basil and a splash of lemon juice lend vibrant finishing notes. Quick and easy to make in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions, satisfying vegans and non-vegans alike. Tailorable for gluten-free diets, it’s hearty, wholesome, and brimming with bold flavors. Serve this vegan coconut pasta piping hot for a soul-warming meal your family will adore!
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Recipe Information
Ingredients
- 200 g vegan chicken strips
- 400 ml coconut milk
- 2 tbsp olive oil
- 3 whole garlic cloves
- 1 medium onion
- 1 medium red bell pepper
- 100 g fresh spinach leaves
- 300 g pasta (gluten-free, if needed)
- 3 tbsp nutritional yeast
- 15 g fresh basil leaves
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and onion. Slice the red bell pepper into thin strips.
Add the chopped garlic and onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced red bell pepper to the skillet and continue to cook for another 3-4 minutes until it softens.
Increase the heat to medium-high and add the vegan chicken strips. Cook for 5-6 minutes, stirring occasionally, until they are golden brown.
Reduce the heat to medium and pour in the coconut milk, stirring to combine with the other ingredients.
Add the nutritional yeast, salt, black pepper, and optional chili flakes. Stir well and let the sauce simmer for 5 minutes.
Add the fresh spinach leaves to the skillet and cook until they wilt, stirring occasionally.
Mix in the cooked pasta, ensuring it’s well-coated with the coconut sauce.
Remove from heat, and stir in the fresh basil leaves and lemon juice.
Serve hot and enjoy your vegan chicken coconut pasta with additional chili flakes or black pepper if desired.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 44.7 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2584 mg | 55% | |
*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.
