Vegan Creamy Chicken Pasta
Indulge in the comforting flavors of this Vegan Creamy Chicken Pasta, a plant-based twist on a classic favorite. Perfectly cooked penne pasta is tossed with tender vegan chicken strips, a luscious almond milk-based sauce enriched with nutritional yeast, and a vibrant medley of spinach and cherry tomatoes. This wholesome dish is brought to life with fragrant garlic, tangy lemon juice, and a sprinkling of fresh basil for the ultimate flavor-packed meal. Ready in just 40 minutes, this dairy-free and meat-free recipe is ideal for weeknight dinners or a crowd-pleasing vegan pasta night. Enjoy a creamy, satisfying pasta dish that’s as rich as it is nourishing! Keywords: vegan creamy chicken pasta, plant-based recipes, dairy-free pasta, vegan comfort food.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 300 grams penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 200 grams vegan chicken strips
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 100 grams spinach leaves
- 200 grams cherry tomatoes, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons basil, chopped
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Add the vegan chicken strips to the skillet and cook for about 5 minutes until they are golden brown.
In a small bowl, whisk together the almond milk, nutritional yeast, cornstarch, lemon juice, salt, and black pepper until smooth.
Pour the almond milk mixture into the skillet with the vegan chicken, stirring constantly until the sauce thickens, about 3-4 minutes.
Add the spinach leaves and cherry tomatoes to the skillet, stirring to combine, and cook for an additional 2 minutes until the spinach is wilted.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.
Remove from heat, sprinkle with chopped basil, and serve immediately.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 617 mg | 13% | |
*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.
