Vegetarian Creamy Chicken and Spinach Pasta
Indulge in the rich and comforting flavors of Vegetarian Creamy Chicken and Spinach Pasta, a plant-based twist on a classic favorite that's perfect for weeknight dinners or special occasions. Featuring al dente fettuccine tossed in a luscious, velvety sauce made with heavy cream (or a plant-based alternative), Parmesan cheese (or nutritional yeast for vegans), and delicately wilted baby spinach, this recipe harmonizes wholesome ingredients for maximum flavor. The sautéed vegetarian chicken substitute adds robust texture and protein, while a hint of garlic, onion, and freshly squeezed lemon juice rounds out the dish with bright, savory notes. Ready in just 30 minutes and served straight from the skillet, this creamy pasta is an irresistible blend of comfort and sophistication that will delight vegetarians and omnivores alike. Perfect for those seeking a meatless alternative without sacrificing indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Vegetarian chicken substitute
- 4 cups Baby spinach, washed and dried
- 1 cup Heavy cream (or plant-based alternative)
- 1 cup Vegetable broth
- 1 cup Parmesan cheese (or nutritional yeast for vegan option), grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
- 1 tablespoon Lemon juice, freshly squeezed
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the finely chopped onion and cook until translucent, about 4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the vegetarian chicken substitute to the skillet and cook until browned and heated through, about 5 minutes.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Pour in the heavy cream and vegetable broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the flavors to blend.
Stir in the grated Parmesan cheese or nutritional yeast, salt, black pepper, and optional red pepper flakes. Mix until the cheese is melted and the sauce is creamy.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
Finish with a drizzle of freshly squeezed lemon juice.
Divide the pasta among serving bowls and garnish with additional grated Parmesan or nutritional yeast, if desired, before serving.
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6415 mg | 279% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 25.5 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 3047 mg | 234% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1762 mg | 37% | |
*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.
