Vegan Fettuccine Alfredo with Chicken
Delightfully creamy and completely plant-based, this Vegan Fettuccine Alfredo with Chicken is a game-changer for comfort food lovers looking to embrace healthier, dairy-free options. Featuring tender fettuccine pasta coated in a luscious homemade cashew cream sauce, this recipe is packed with flavor thanks to the addition of nutritional yeast, fresh garlic, and zesty lemon juice. Sautéed mushrooms and spinach provide earthy richness, while hearty plant-based chicken strips ensure a satisfying protein boost. Perfect for weeknight dinners or special occasions, this dish comes together in just 40 minutes and is beautifully garnished with fresh parsley for a touch of brightness. Whether you're vegan or simply exploring dairy-free recipes, this indulgent twist on classic alfredo will have you coming back for seconds!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 8 oz Mushrooms, sliced
- 2 cups Fresh spinach
- 10 oz Plant-based chicken strips
- 1 cup Raw cashews
- 1.5 cups Almond milk, unsweetened
- 0.25 cup Nutritional yeast
- 3 large Garlic cloves
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Water
- 2 tbsp Fresh parsley, chopped
Instructions
Soak the raw cashews in hot water for 15 minutes to soften.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add 1 tbsp of olive oil and sauté the mushrooms until golden and softened, about 5 minutes. Add fresh spinach and cook until wilted, about 2 more minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and cook the plant-based chicken strips until browned and heated through, about 5-7 minutes. Remove from heat and set aside.
In a blender, combine soaked and drained cashews, almond milk, nutritional yeast, garlic cloves, lemon juice, salt, black pepper, and water. Blend until smooth and creamy.
Pour the cashew cream sauce into the same skillet and heat over medium-low until warmed through, stirring occasionally.
Add the cooked pasta to the skillet with the sauce, tossing to coat the noodles evenly.
Gently mix in the sautéed mushrooms, spinach, and plant-based chicken strips.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 6.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 798 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.
