Chicken Spinach Sundried Tomato Vegan Penne Pasta
Cuisine: Vegan, Italian
Cook time: 
Total time: 
Serves: 4
  • 1 cup uncooked penne noodles per person
  • 1 onion
  • 1 tablesoon olive oil (to saute with)
  • 1 teaspoon sweet basil
  • 1 teaspoon oregano
  • 1 package vegan chicken
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon of corn starch / maizena
  • 1.5 cups of soya / plant-based milk
  • one vegan chicken stock cube OR
  • 1 tablespoon of stock powder
  • 1 teaspoon olive oil (for sauce)
  • ½ cup of sun-dried tomatoes in oil
  • 2-3 cups of baby spinach leaves
  • salt
  • pepper
  1. Put a pot of penne pasta on the boil
  2. Chop and fry one onion in olive oil till translucent
  3. Add sweet basil and oregano (dried or fresh herbs are both perfectly good for this recipe.)
  4. Sautee the vegan chicken pieces of your choosing until browned. I used Quorn's savory pieces, but any meat replacement, or mushrooms, will do.
  5. In a small jug or bowl make a slurry by combining 3 tablespoons of nutritional yeast, 1 teaspoon of corn starch / maizena, 1.5 cups of soya milk, one vegan chicken stock cube / 1 tablespoon of stock powder. Add to the pot and mix over a medium heat until the sauce begins to thicken somewhat.
  6. Chop up half a cup of sun-dried tomatoes and add this to the chicken mixture pot, along with the sundried tomato's oil.
  7. When the penne is 'al dente', drain and add it to the pot. Coat the pasta with the chicken sauce. TIP: Reserve a cup of the pasta water for later use, should your sauce needs additional liquid.
  8. Add two to three cups of baby spinach leaves to the pot, and stir through till wilted.
  9. Season for salt and pepper, remove from heat and enjoy immediately.
Recipe by | Easy Vegan Recipes at