Vegetarian Chicken Pesto Pasta
Discover the ultimate comfort dish with this Vegetarian Chicken Pesto Pasta, a plant-based twist on a beloved classic! Featuring al dente penne pasta, tender plant-based chicken strips, and a vibrant homemade basil pesto crafted with fresh garlic, pine nuts, and Parmesan cheese, this recipe is a true celebration of flavor and texture. Juicy cherry tomatoes add a burst of freshness, while a light drizzle of lemon juice enhances the zesty pesto. Perfect for busy weeknights, this recipe comes together in just 40 minutes and serves up hearty helpings for four. Whether you're a seasoned vegetarian or simply looking to explore meat-free options, this quick and easy pasta dish will delight your taste buds while proving irresistible to guests. Don't forget the extra Parmesan topping for a finishing touch that takes this dish to the next level! Keywords: vegetarian pesto pasta, quick pasta recipe, plant-based chicken, homemade pesto sauce, meatless dinner ideas.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 8 ounces Plant-based chicken strips
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 2 cups Fresh basil leaves
- 1 cup Pine nuts
- 1 cup Parmesan cheese, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cherry tomatoes, halved
- 0.25 cup Parmesan cheese, for topping
- gallons Water, for boiling
Instructions
In a large pot, bring water to a boil. Add a generous pinch of salt and cook the penne pasta according to the package instructions until al dente. 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 for about 5-7 minutes, stirring occasionally, until golden brown and heated through. Remove from the skillet and set aside.
To make the pesto, place the garlic cloves, basil leaves, pine nuts, grated Parmesan cheese, lemon juice, salt, and black pepper into a food processor. Blend until finely chopped.
While the food processor is running, slowly pour in the remaining olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
In the same skillet used for the plant-based chicken, add the cooked pasta, pesto sauce, and cherry tomatoes. Toss everything together over medium heat until well combined and evenly coated with the pesto.
Add the cooked plant-based chicken strips back into the skillet and gently toss to combine.
Serve the pasta topped with extra grated Parmesan cheese.
Enjoy your savory Vegetarian Chicken Pesto Pasta, packed with rich flavors and textures!
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 48.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5546 mg | 241% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 9.5 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1763 mg | 136% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2551 mg | 54% | |
*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.
