Vegan Chicken Tomato Pasta
Indulge in the hearty, savory goodness of Vegan Chicken Tomato Pasta, a plant-based twist on a classic Italian comfort food. This recipe features tender vegan chicken strips sautéed to perfection, tossed in a rich, aromatic tomato sauce made with crushed tomatoes, garlic, and a medley of dried herbs like basil and oregano. A touch of sugar balances the tanginess of the tomatoes, while fresh basil and nutritional yeast add layers of vibrant, cheesy flavor. Served over perfectly al dente pasta, this dish is a satisfying, vegan-friendly meal ready in just 45 minutes. Perfect for weeknight dinners or a cozy gathering, it proves that plant-based eating can be both indulgent and wholesome. Keywords: vegan chicken, tomato pasta, plant-based dinner, Italian vegan recipes, quick vegan meals.
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Recipe Information
Ingredients
- 8 ounces Vegan chicken or plant-based chicken strips
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
- 12 ounces Pasta, such as penne or fusilli
- 0.25 cup Fresh basil leaves, chopped
- 3 tablespoons Nutritional yeast
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegan chicken strips and cook for 5-7 minutes, or until heated through and slightly golden, then remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Add the cooked vegan chicken strips to the tomato sauce and stir well. Simmer for another 5 minutes to allow the flavors to meld together.
Toss the cooked pasta with the sauce until well coated. Stir in the chopped fresh basil leaves.
Serve hot, garnished with nutritional yeast for a cheesy flavor boost.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 783 mg | 17% | |
*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.
