Description
An irresistible creamy pasta dish featuring vegan chicken, fresh tomatoes, and a rich coconut milk sauce, perfect for any day of the week.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb vegan chicken substitute (e.g., tofu or seitan)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the penne pasta according to package instructions and drain.
- In a large skillet, heat the olive oil over medium heat.
- Add the vegan chicken substitute and cook until lightly browned. Stir in the minced garlic and halved cherry tomatoes, cooking for 2-3 minutes until the tomatoes start to soften.
- Pour in the vegetable broth and coconut milk, followed by the Italian seasoning. Let the mixture simmer for 5-7 minutes, seasoning with salt and pepper to taste.
- Combine the cooked pasta with the sauce, mixing well. Serve hot, garnished with fresh basil.
Notes
For a richer flavor, use full-fat coconut milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg