Easy, Vegan Creamy Chickn Pasta
Quick & Creamy Vegan "Chickn" Pasta – Ready in Just 10 Minutes!
Craving a rich, creamy pasta dish but doesn't need much time to cook? We've got you covered with this super easy, vegan "chickn" pasta that takes just 10 minutes from start to finish. Whether you're a plant-based eater or just looking to enjoy a lighter version of your favourite comfort food, this dish is sure to hit the spot.
Ingredients:
- Vegan cream - I used Flora cream from my local supermarket but you can use an alternative brand or coconut cream from a can.
- Pasta - Any pasta is fine, just make sure you follow the cooking instructions. i prefer to purchase pasta that has a quicker cook time.
- Vegan cheese - any shredded vegan cheese can work in this recipe but some may change the flavour slightly. i use bio, cheer, or sheese shredded cheese. An alternative is using nutritional yeast which gives the pasta the same cheesey flavour.
Ingredients
Pasta
Pasta sauce
Optional:
Instructions
- Boil the water on the stove in a medium pan or pot and set aside the dried pasta. Once the water is boiled, add the salt and dried pasta, stirring occasionally.
- Whilst the pasta is cooking, add olive oil to a pan and add to medium heat. Cook the vegan chicken (I use the Birds Eye Chicken Tenders and only cook the amount I want to eat - they are better freshly cooked). Remove from the heat and set aside when they are cooked and crispy.
- Into the same warm pan, add the vegan butter, once melted, add the paprika.
- Finely chop the onion, add that to the hot butter, stir until translucent.
- Fine chop the garlic and add to the pan and cook for 2 minutes, stirring frequently.
- Add the stock (you can use some of the pasta water if you are using powdered stock) and the vegan cream and stir.
- Add the vegan shredded cheese or nutritional yeast (80g if you are using nutritional yeast) and stir until the cheese is melted.
- Season with cracked pepper and salt.
- Drain the al dente or cooked pasta and add into the pasta sauce and stir into the pasta is fully coated. Remove from the heat. The sauce may look thin, thats ok. It will continue to thicken off the stove (*you can also add more nutritional yeast if you want a cheesier flavour)
- Slice the vegan chicken and serve on top. Optional: add a drizzle of chilli oil and a handful of fresh chopped parsley or chives.
- Once cooled, store in the airtight container in the fridge for 4 days.
- If reheating you can add a touch or vegan milk or cream to rehydrate the sauce before heating.
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