Vegetarian Chicken Coconut Pasta
Indulge in the creamy, flavorful fusion of this Vegetarian Chicken Coconut Pasta, a plant-based twist on a classic comfort dish. Perfect for busy weeknights or casual entertaining, this recipe combines tender pasta with savory plant-based chicken strips, vibrant veggies, and a luscious coconut milk sauce infused with curry powder, lime juice, and soy sauce for a delightful hint of tropical zest. Garnished with fresh cilantro and served alongside lime wedges, this dairy-free and vegetarian pasta dish is as visually stunning as it is delicious. Quick to prepare in just 40 minutes, it's a wholesome, crowd-pleasing option packed with bold flavors and wholesome ingredients. Whether you're vegetarian or simply seeking plant-based dinner ideas, this creamy coconut pasta recipe promises satisfaction in every bite!
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Recipe Information
Ingredients
- 250 grams Pasta
- 200 grams Plant-based chicken strips
- 400 ml Coconut milk
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 medium, sliced Red bell pepper
- 150 grams Frozen peas
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Curry powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 lime, cut into wedges Lime wedges
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the minced garlic and sliced red bell pepper to the skillet, and cook for another 2 minutes until the bell pepper is tender.
Stir in the plant-based chicken strips, and cook for another 5 minutes or until they are heated through and slightly golden.
Pour in the coconut milk, soy sauce, and lime juice, then add the curry powder, salt, and black pepper. Stir well to combine.
Add the frozen peas to the mixture and allow the sauce to simmer for about 5 minutes until it thickens slightly.
Add the cooked pasta to the skillet, and toss everything together until the pasta is well coated with the coconut sauce.
Garnish the pasta with fresh cilantro and serve with lime wedges on the side.
Enjoy your Vegetarian Chicken Coconut Pasta warm!
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 51.6 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1940 mg | 41% | |
*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.
