Vegetarian Creamy Chicken Pasta
Indulge in the rich and comforting flavors of Vegetarian Creamy Chicken Pasta, a plant-based twist on the classic creamy chicken pasta. This quick and easy recipe features tender plant-based chicken strips, al dente pasta, and a luscious garlic-Parmesan cream sauce, all brought to life with a handful of fresh spinach for a vibrant touch. Perfectly seasoned with a dash of nutmeg and black pepper, this dish is a hearty, satisfying option for weeknight dinners or special occasions. Ready in just 40 minutes and easily customizable, it’s a crowd-pleaser that combines indulgence with plant-based goodness. Serve it hot, garnished with fresh basil, and enjoy a meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 250 grams Plant-based chicken strips
- 250 grams Pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 cups Spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 6 cups Water
- 0.25 cup Fresh basil (optional, for garnish)
Instructions
In a large pot, bring 6 cups of water to a boil and add a pinch of salt.
Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Finely mince 3 cloves of garlic and dice 1 medium onion.
Add the garlic and onion to the skillet and sauté for about 3-4 minutes until the onion is translucent.
Add the plant-based chicken strips to the skillet and sauté for an additional 5-6 minutes until they are heated through.
Pour 1 cup of heavy cream into the skillet and stir to combine with the garlic, onion, and plant-based chicken.
Slowly add 1 cup of grated Parmesan cheese while stirring continuously until the cheese melts into the cream sauce.
Add 2 cups of spinach to the skillet, stirring occasionally until the spinach wilts.
Season the sauce with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of nutmeg if using.
Add the cooked pasta to the sauce in the skillet and toss everything together until the pasta is well coated.
Let the pasta and sauce cook together for 1-2 minutes to allow the flavors to combine.
Remove from heat and garnish with fresh basil leaves if desired before serving.
Serve hot and enjoy your vegetarian creamy chicken pasta.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 430 mg | 144% | |
| Sodium | 7418 mg | 322% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 10.4 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3006 mg | 231% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1556 mg | 33% | |
*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.
