Vegan Spaghetti with Chicken and Garlic Butter Sauce
Savor the ultimate comfort dish with this mouthwatering Vegan Spaghetti with Chicken and Garlic Butter Sauce! Perfect for those craving indulgent Italian flavors without compromising dietary preferences, this recipe features tender vegan chicken-style strips tossed with al dente vegan spaghetti, all enveloped in a rich, garlicky butter sauce. Highlights include creamy vegan butter, robust nutritional yeast for a cheesy depth, and a fresh touch of parsley and zesty lemon juice to brighten the flavors. Quick and easy to prepare, this 30-minute meal is ideal for weeknight dinners or impressing guests with a sophisticated plant-based twist. Garnished with optional red pepper flakes for a hint of heat, this dish is a savory celebration for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 12 oz Vegan spaghetti
- 8 oz Vegan chicken-style strips (chick'n)
- 4 tbsp Vegan butter
- 4 cloves Garlic cloves, minced
- 2 tbsp Nutritional yeast
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the vegan spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegan chicken-style strips and cook for 5-7 minutes, stirring occasionally, until lightly browned and heated through. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the vegan butter. Once melted, add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the nutritional yeast, salt, black pepper, and red pepper flakes (if using) into the garlic butter mixture. Cook for 1 minute to allow the flavors to combine.
Add the cooked spaghetti to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat the spaghetti in the garlic butter sauce, adding more pasta water if needed to reach your desired consistency.
Return the cooked vegan chicken-style strips to the skillet and gently toss to combine.
Remove the skillet from heat and stir in the fresh parsley and lemon juice. Taste and adjust seasoning if needed.
Serve immediately, garnished with extra parsley if desired. Enjoy your vegan spaghetti with chick'n and garlic butter sauce!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 11.7 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1261 mg | 27% | |
*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.
