Vegan Tuscan Alfredo Pasta

 

Pasta has such great vegan variety, and it can be fun to try new pasta dishes as vegan meals. Here is a recipe where the sauce is totally vegan and made from coconut milk. It’s incredibly easy to make and it’s extremely affordable. Hope you enjoy!

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients
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16 oz pasta
Cherry tomatoes
Spinach
Bell pepper
Green onions
14oz coconut milk
1 cup vegetable broth
Vegan mozzarella
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1 tbsp olive oil
Vegan chicken (for this recipe I used SayGrace soy protein shreds, check them out here: https://saygraceprotein.com/

This recipe is brought to you by: Vegan Man Food T-Shirts

Steps:

1. Pre-heat the oven to 400 F.

2. Chop the bell pepper and cherry tomatoes and roast for 30 minutes.

3. Put about ¼ cup of chopped green onions with olive oil in a small pot and sautee over medium heat for 4 minutes.

4. Add the spinach to the pot and cook until the spinach wilts.

5. Add 1 cup of vegetable broth, and then add salt and pepper, and then add the can of coconut milk. Cook for about 5 minutes. Then add ½ cup of vegan mozzarella, and cook for another 10 minutes on medium low heat.

6. Cook the pasta according to the instructions.

7. Once the pasta is done, drain the pasta water and place back into the pot. Then add the coconut milk sauce into the pasta.

8. In a pan sautee the vegan chicken strips with olive oil, salt, pepper, and Italian seasoning.

9. Combine the roasted vegetables with the pasta and add the vegan chicken strips.

10. Optional top with freshly chopped parsley and kalamata olives.