12 oz fettuccine pasta (or pasta of your choice)
1 package (10 oz) plant-based chicken strips or chunks
2 tablespoons olive oil
1 tablespoon Italian seasoning
Salt and pepper to taste
For Garnish:
Chopped fresh parsley
Vegan Parmesan cheese (optional)
Instructions:
In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Set aside.
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the plant-based chicken strips or chunks, Italian seasoning, salt, and pepper. Sauté until the “chicken” is heated through and slightly golden. Set aside.
In the same skillet, add the cashew Alfredo sauce. Heat over medium-low heat, stirring frequently, until the sauce is heated and well combined.
Add the cooked pasta and sautéed “chicken” to the skillet with the Alfredo sauce. Gently toss everything together until the pasta and “chicken” are coated with the creamy sauce.
Cook for a few more minutes, allowing the flavors to meld together.
Taste and adjust the seasoning if needed.
Serve the Vegan Chicken Alfredo Pasta hot, garnished with chopped fresh parsley and vegan Parmesan cheese if desired.
Nutrition Facts (per serving, based on 4 servings):
Calories: ~450
Total Fat: 20g
Saturated Fat: 3g
Total Carbohydrates: 50g
Dietary Fiber: 6g
Sugars: 2g
Protein: 20g