Vegetarian Chicken Pesto
Elevate your pasta night with this irresistible Vegetarian Chicken Pesto recipe, a delicious spin on a classic favorite that’s perfect for plant-based eaters. Featuring tender vegetarian chicken strips sautéed with vibrant cherry tomatoes and fresh spinach, this dish is perfectly balanced with a rich, homemade basil pesto. Crafted with fragrant garlic, nutty pine nuts, Parmesan cheese, and a touch of zesty lemon juice, the pesto sauce effortlessly coats al dente pasta for an explosion of flavor in every bite. Ready in under 40 minutes, this wholesome meal is ideal for busy weeknights yet elegant enough for entertaining. Serve it warm and garnish with additional Parmesan for a satisfying, comforting dish that celebrates vegetarian cuisine in style. Perfect keywords: vegetarian chicken pesto recipe, plant-based pasta dish, basil pesto sauce, quick vegetarian dinner ideas.
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Recipe Information
Ingredients
- 300 grams Vegetarian chicken strips
- 250 grams Pasta (penne or fusilli)
- 50 grams Fresh basil leaves
- 50 grams Pine nuts
- 2 units Garlic cloves
- 100 ml Extra virgin olive oil
- 40 grams Parmesan cheese, grated
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 150 grams Cherry tomatoes, halved
- 1 tablespoon Olive oil
- 100 grams Fresh spinach leaves
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
In a food processor, combine the basil leaves, pine nuts, garlic cloves, olive oil, grated Parmesan cheese, lemon juice, salt, and black pepper. Pulse until smooth and set aside the pesto sauce.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the vegetarian chicken strips and sauté for 5-7 minutes, or until they are lightly browned and heated through.
Add the halved cherry tomatoes to the skillet with the vegetarian chicken strips. Cook for an additional 2-3 minutes until the tomatoes begin to soften.
Reduce the heat to low, stir in the fresh spinach leaves, and cook for about 2 minutes until the spinach wilts slightly.
Add the cooked pasta to the skillet and pour the prepared pesto sauce over the top. Toss everything together until the pasta is evenly coated with pesto.
Serve immediately with additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 12.2 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2467 mg | 52% | |
*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.
