Creamy Chicken Pasta
A rich, creamy vegan pasta dish made with juicy plant-based chicken, dairy-free sauce, and bold flavor that slaps harder than Monday.
Ingredients
- 300 g pasta penne or fettuccine work best
- 1 cup raw cashews soaked 30 mins or boiled 10 mins
- 1½ cups unsweetened plant milk like almond or oat
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 tbsp olive oil
- 1 cup vegan chicken-style strips
- ½ cup diced onion
- 2 cloves garlic minced
- ½ tsp black pepper
- 1 cup spinach optional, for color and nutrients
Instructions
- Boil pasta until al dente. Drain and set aside.
- In a blender, add soaked cashews, plant milk, yeast, garlic powder, onion powder, lemon juice, salt. Blend until smooth.
- In a skillet, heat olive oil over medium. Add onions and cook until soft (around 4 minutes).
- Toss in garlic and vegan chicken strips. Sauté until golden and slightly crispy.
- Lower the heat, pour in the creamy sauce. Stir until thick and heated through.
- Add pasta to sauce. Stir until everything’s cozy and coated. Toss in spinach last for a pop of green.
- Season with pepper, taste test (duh), and serve hot with smug satisfaction.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 430
- Total Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 17g
💊 Vitamins and Minerals (Per Serving)
- Vitamin B6: 30%
- Iron: 22%
- Calcium: 12%
- Magnesium: 18%
- Folate: 16%
💡 Notes & Tips
- Sub in gluten-free pasta if that’s your vibe.
- Want extra cream? Add ¼ cup coconut cream.
- Toss in mushrooms or sun-dried tomatoes for flair.
- Spice it up with red chili flakes or smoked paprika.
- Leftovers? Girl, they reheat like a dream with a splash of oat milk.