Vegan Chicken Pesto
Elevate your pasta night with this flavorful and hearty Vegan Chicken Pesto recipe! Featuring tender plant-based chicken pieces, gluten-free (or your favorite) pasta, and a vibrant homemade pesto made with fresh basil, pine nuts, garlic, and nutritional yeast, this dish is a vegan twist on the classic Italian favorite. Juicy cherry tomatoes and nutrient-packed spinach take this meal to the next level, while optional vegan cheese adds a creamy finish. Ready in just 35 minutes, this dairy-free and meat-free dish is perfect for busy weeknights or impressing guests at dinner parties. Garnish with extra basil or pine nuts for a picture-perfect presentation, and enjoy a wholesome meal that’s bursting with savory pesto flavor!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken pieces
- 250 grams Pasta (gluten-free if preferred)
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 3 tablespoons Nutritional yeast
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cups Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Cherry tomatoes
- 1 cup Spinach leaves
- 0.5 cups Vegan cheese (optional)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
While the pasta is cooking, prepare the vegan pesto sauce. In a food processor, combine the basil leaves, pine nuts, nutritional yeast, garlic cloves, lemon juice, salt, and black pepper. Pulse a few times to chop the ingredients.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.
Heat a non-stick pan over medium heat. Add the plant-based chicken pieces and cook them for about 5-6 minutes or until heated through and slightly golden, stirring occasionally.
Add the cherry tomatoes and spinach leaves to the pan with the plant-based chicken and cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Reduce the heat to low, add the cooked pasta to the pan, and spoon in the pesto sauce. Toss everything together until the pasta and vegetables are evenly coated with the sauce.
If using vegan cheese, sprinkle it over the top of the dish and let it melt slightly.
Serve the vegan chicken pesto immediately, garnished with extra pine nuts or fresh basil if desired.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 8.7 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2137 mg | 45% | |
*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.
