Vegan Pasta with Chicken and Vegetables
Experience the perfect harmony of wholesome flavors with this Vegan Pasta with Chicken and Vegetables recipe—a vibrant and satisfying plant-based twist on a classic favorite. Featuring tender vegan chicken strips, nutrient-packed spinach, and an array of colorful vegetables like zucchini, red bell pepper, and juicy cherry tomatoes, this dish is a feast for the senses. Tossed with perfectly cooked vegan pasta and seasoned with garlic, dried herbs, and a sprinkle of savory nutritional yeast, this meal is a delightful combination of hearty and healthy. Ready in just 40 minutes, it’s ideal for weeknight dinners and impresses as a crowd-pleasing option for vegan or vegetarian guests. Serve it hot and watch as the flavors come alive in every bite!
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Recipe Information
Ingredients
- 12 ounces vegan pasta
- 2 tablespoons olive oil
- 8 ounces vegan chicken strips
- 1 medium red bell pepper
- 1 medium zucchini
- 8 ounces mushrooms
- 3 cloves garlic
- 1 cup cherry tomatoes
- 2 cups spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 0.5 cup vegetable broth
Instructions
Bring a large pot of salted water to a boil. Add the vegan pasta and cook according to package instructions until al dente. 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 about 5-7 minutes, or until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped red bell pepper, zucchini, and sliced mushrooms to the skillet.
Sauté for about 5 minutes, or until the vegetables start to soften.
Add the minced garlic and cherry tomatoes to the skillet and cook for another 2 minutes, stirring frequently.
Return the vegan chicken strips to the skillet, along with the spinach, dried oregano, dried basil, salt, and black pepper.
Pour in the vegetable broth and stir to combine, cooking for an additional 3 minutes or until the spinach has wilted.
Add the cooked pasta to the skillet and gently toss to coat with the vegetable mixture.
Sprinkle the nutritional yeast over the pasta and toss again to combine.
Serve the vegan pasta hot, garnishing with extra nutritional yeast or fresh herbs if desired.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4988 mg | 217% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 38.3 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3996 mg | 85% | |
*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.
