Description
This Vegan Tuscan Chicken Pasta is the perfect pasta dish when you’re craving a comforting meal. Make this Italian-inspired recipe for a delicious weeknight dinner or at-home date night.
Ingredients
- 3 tablespoons vegan butter
- 1 (8-ounce) bag vegan chicken
- 8 ounces pasta of choice
- 3 cloves of garlic, minced
- 1 large shallot, diced
- ¼ teaspoon italian seasoning
- Pinch red pepper flakes
- Pinch of salt
- Pinch of black pepper
- 1/2 cup dairy-free sour cream
- 1/2 cup dairy-free cream cheese
- 4 ounces mushrooms, sliced
- 1/2 cup dry white wine
- 1/4 cup roasted red peppers, finely chopped
- 1/4 cup sun-dried tomato halves, finely chopped
- 1 cup chopped baby spinach
- Salt and pepper, to taste
Garnish
- Fresh parsley to garnish
- Vegan parmesan
- Red pepper flakes
Equipment
- Sharp knife and cutting board
- 2 large pots (or 1 large pot and 1 large, high-walled skillet)
- Colander or fine mesh sieve
- Spatula
Instructions
- Brown the vegan chicken. In a large pot over medium-high heat, melt 1 tablespoon of vegan butter. Add in the vegan chicken and sauté until browned and crispy on the edges. Remove the chicken and set aside and cool. If the vegan chicken is in large pieces, cut it into bite-sized pieces.
- Cook pasta. Save 1 cup of pasta water.
- Sauté the garlic and shallots. In the same pan over medium heat, heat the remaining butter until warm. Add the garlic and shallots and cook for 2-3 minutes, stirring frequently, or until the shallots are softened and translucent and the garlic is fragrant. Add the italian seasoning, red pepper flakes, salt and pepper, and cook for 1 minute more.
- Cook the mushrooms. Add in the mushrooms and cook for 4 minutes more.
- Add the white wine. Next, stir in the white wine and turn the heat to medium-high. Let everything cook until the liquid begins to cook off. Add a pinch of salt.
- Add in the fresh spinach, roasted red peppers, and sun-dried tomatoes. Continue to cook for 3 minutes.
- Make the cream sauce. Add in the dairy-free sour cream, dairy-free cream cheese, and 1/3 cup pasta water. Mix until smooth.
- Add the pasta, parmesan and vegan chicken. Lower the heat to medium and mix in the cooked pasta, parmesan and cooked vegan chicken. Mix until uniform, adding more pasta water as needed—season with salt and black pepper to taste.
- Serve warm. Serve with garnishes of fresh parsley, vegan parmesan cheese, and/or red pepper flakes, as desired. Enjoy!
Notes
- Storage Instructions: This pasta is best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 5 days.
- Reheating: After refrigeration, you’ll notice the pasta absorbs a majority of the creamy sauce. To make it creamy again, reheat on the stovetop on medium-low heat with a splash of broth. The extra broth will help loosen up the creamy pasta sauce as much as possible.
- White Wine: The alcohol in the wine evaporates after a few minutes of simmering. If you prefer to cook without alcohol, feel free to replace it with an equal amount of vegetable broth or vegan chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove Top