This vegan chicken, baby spinach and sun-dried tomato pasta is going to have you coming back for seconds! Sundried tomatoes add a burst of savoury-yet-sweet tartness, to balance the earthy flavour of fresh baby spinach leaves.
Chicken, Spinach + Sun Dried-Tomato Pasta Recipe
- Put a pot of penne pasta on the boil
- Chop and fry one onion in olive oil till translucent
- Add sweet basil and oregano (dried or fresh herbs are both perfectly good for this recipe.)
- Sautee the vegan chicken pieces of your choosing until browned. I used Quorn’s savory pieces, but any meat replacement, or mushrooms, will do.
- 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, 1 teaspoon olive oil, 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.
- Chop up half a cup of sun-dried tomatoes and add this to the chicken mixture pot, along with the sundried tomato’s oil.
- 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.
- Add two to three cups of baby spinach leaves to the pot, and stir through till wilted.
- Season for salt and pepper, remove from heat and enjoy immediately.
Chicken Spinach Sundried Tomato Vegan Penne Pasta
Author: Swoontastic
Ingredients
- 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
Instructions
- Put a pot of penne pasta on the boil
- Chop and fry one onion in olive oil till translucent
- Add sweet basil and oregano (dried or fresh herbs are both perfectly good for this recipe.)
- Sautee the vegan chicken pieces of your choosing until browned. I used Quorn's savory pieces, but any meat replacement, or mushrooms, will do.
- 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.
- Chop up half a cup of sun-dried tomatoes and add this to the chicken mixture pot, along with the sundried tomato's oil.
- 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.
- Add two to three cups of baby spinach leaves to the pot, and stir through till wilted.
- Season for salt and pepper, remove from heat and enjoy immediately.
Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!
MAKE NEXT:
Linguine with Porcini Mushrooms, Truffles, Garlic & Parsley {Vegan Recipe}
SEE MORE DELICIOUS VEGAN RECIPES
