Creamy Chicken Pasta Recipe
A velvety vegan pasta dish made with cashew cream, herbs, and plant-based protein, delivering indulgence and comfort in under 30 minutes.
Ingredients
- 12 oz fettuccine or penne
- 1 cup raw cashews soaked in hot water 20 minutes
- 1 ½ cups unsweetened almond milk
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 cup mushrooms sliced
- 1 cup spinach leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 1 cup vegan chicken-style strips soy-based or seitan
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a blender, blend cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper into a smooth sauce.
- Heat olive oil in a saucepan, sauté onion and garlic until fragrant.
- Add mushrooms, spinach, oregano, and basil. Cook 3–4 minutes until softened.
- Stir in vegan chicken strips, cook 2 minutes.
- Pour in cashew sauce, simmer 5 minutes until creamy.
- Toss pasta into sauce, coat evenly, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 450
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 18g
Vitamins and Minerals (per serving)
- Calcium: 20%
- Iron: 18%
- Vitamin A: 22%
- Folate: 16%
- Potassium: 19%
Additional Notes & Tips
- Add chili flakes for a fiery twist.
- Swap spinach with kale for extra nutrition.
- Reheat with a splash of almond milk to keep it creamy.
- Toasted breadcrumbs on top give a restaurant-style crunch.