Vegan Pasta with Pesto and Chicken
Elevate your weeknight meal game with this irresistible Vegan Pasta with Pesto and Chicken recipe, a plant-based twist on a classic Italian favorite. Featuring tender vegan pasta paired with savory plant-based chick'n strips, this dish is tossed in a vibrant homemade basil pesto made with pine nuts, garlic, nutritional yeast, and a hint of fresh lemon juice for a zesty punch. Cherry tomatoes and wilted spinach add bursts of color and nutrients, making this dish as wholesome as it is flavorful. Ready in just 35 minutes, this quick and easy recipe is perfect for busy nights without compromising on taste or quality. Serve warm and garnish with extra pine nuts or nutritional yeast for a delightful finishing touch. Perfect for vegans and anyone craving a hearty, healthy meal, this plant-based pasta is sure to impress!
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Recipe Information
Ingredients
- 12 oz Vegan pasta (e.g., penne or fusilli)
- 2 tbsp Olive oil
- 8 oz Plant-based chicken substitute (e.g., soy or pea-based chick'n strips)
- 1 tbsp Pine nuts
- 2 cups Basil leaves
- 3 Garlic cloves
- 1 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Water
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach leaves
Instructions
Bring a large pot of salted water to a boil. Add the vegan pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the plant-based chicken strips and cook until golden brown and heated through, about 5-7 minutes. Remove from the skillet and set aside.
In a blender or food processor, combine pine nuts, basil leaves, garlic cloves, nutritional yeast, lemon juice, salt, black pepper, and 1 tablespoon of olive oil. Blend until smooth, adding water a tablespoon at a time until desired consistency is reached.
In the same skillet used for the chick'n, add cherry tomatoes and cook for 2-3 minutes until slightly softened.
Add the drained pasta, cooked chick'n, and prepared pesto to the skillet. Toss to combine, ensuring everything is well coated with the pesto.
Fold in the spinach leaves and cook for an additional 1-2 minutes, just until the spinach begins to wilt.
Serve the vegan pasta with pesto and chick'n warm, garnished with additional pine nuts or nutritional yeast if desired.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 11.2 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1580 mg | 34% | |
*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.
