Vegan Pasta with Broccoli and Chicken
Indulge in the comforting flavors of this Vegan Pasta with Broccoli and Chicken, a plant-based twist on a beloved classic! Featuring tender vegan pasta, vibrant broccoli florets, and perfectly sautéed vegan chicken pieces, this dish is brought together by a creamy, dairy-free garlic sauce made with almond milk, nutritional yeast, and a hint of lemon for a tangy finish. Ready in just 40 minutes, this quick and wholesome recipe is perfect for busy weeknights, whether you're feeding the family or meal-prepping for the week. Garnished with fresh basil and an optional dash of red pepper flakes for a little heat, this recipe is packed with nutrients, flavor, and vegan-friendly goodness. Keywords: vegan pasta recipe, plant-based main course, dairy-free broccoli pasta, vegan chicken recipe.
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Recipe Information
Ingredients
- 12 ounces vegan pasta (e.g., penne or fusilli)
- 3 cups broccoli florets
- 8 ounces vegan chicken pieces
- 2 tablespoons olive oil
- 3 units garlic cloves
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup fresh basil leaves
- 2 tablespoons water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the vegan chicken pieces and sauté until golden brown and heated through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
In a small bowl, whisk together the almond milk, nutritional yeast, cornstarch, lemon juice, salt, black pepper, and water. Pour this mixture into the skillet with the garlic.
Cook the sauce, stirring constantly, until it thickens, about 3-5 minutes.
Return the cooked pasta, broccoli, and vegan chicken to the skillet. Toss everything together to coat in the sauce.
Adjust seasoning with more salt and pepper if needed. If using, sprinkle the red pepper flakes for a bit of heat.
Remove from heat and stir in the fresh basil leaves. Serve immediately.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 246 mg | 5% | |
*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.
