Vegan Spaghetti with Tomato Sauce and Chicken
Indulge in the hearty and comforting flavors of Vegan Spaghetti with Tomato Sauce and Chicken, a plant-based twist on a classic favorite. This dish features al dente spaghetti (optionally gluten-free) paired with a rich, homemade tomato sauce infused with garlic, onion, and aromatic herbs like basil and oregano. To elevate the recipe, tender plant-based chicken strips are simmered in the sauce, offering a protein-packed alternative that's just as satisfying as the original. Perfect for busy weeknights, this recipe comes together in under 35 minutes and is easy to prepare while boasting bold, balanced flavors. Garnish with fresh parsley for a touch of brightness and serve this vegan Italian-inspired meal as a wholesome dinner that's sure to please everyone at the table. Keywords: vegan spaghetti recipe, plant-based chicken pasta, tomato sauce with herbs, quick vegan dinner idea.
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Recipe Information
Ingredients
- 400 grams Spaghetti (gluten-free if desired)
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar (optional, for balancing acidity)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 grams Plant-based chicken strips
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- to fill pot Water (for boiling pasta)
- 1 tablespoon Salt (for boiling pasta)
Instructions
Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt to the boiling water.
Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes, or until they are soft and fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
While the sauce simmers, heat a separate non-stick skillet over medium heat. Cook the plant-based chicken strips according to the package instructions until golden brown and heated through.
Add the cooked plant-based chicken strips to the tomato sauce. Stir to combine and let them simmer in the sauce for 3-4 minutes.
Serve the cooked spaghetti on plates or in bowls. Top with the tomato sauce and plant-based chicken.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10267 mg | 446% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 39.2 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3073 mg | 65% | |
*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.
