Creamy Vegan Chicken Pasta

Ingredients

• 12 ounces of your favorite pasta (fettuccine, penne, or fusilli)
• 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 8 ounces of your favorite vegan chicken alternatives
• 1 cup mushrooms, sliced
• 1 bell pepper, diced
• 1 cup spinach or kale
• 1 tablespoon Italian seasoning
• Fresh parsley, chopped (for garnishing)
• Vegan Parmesan cheese (optional, for garnishing)

Instructions

1. Prepare the Cashew Cream: Drain and rinse the soaked cashews. In a blender, combine the cashews, vegetable broth, nutritional yeast, olive oil, minced garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, drain the rest, and set the pasta aside.
3. Sauté the Vegetables: In the same pot, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and diced bell pepper, sautéing until softened, about 5-7 minutes. Stir in the spinach or kale along with the Italian seasoning, cooking until the greens are wilted.
4. Cook the Vegan Chicken: Add the vegan chicken alternatives to the pot, mixing with the vegetables. Cook for an additional 3-5 minutes.
5. Combine Everything: Lower the heat and pour in the prepared cashew cream. Stir well to combine with the vegetables and vegan chicken. Add reserved pasta water if needed.
6. Add the Pasta: Gently fold in the cooked pasta, ensuring it's thoroughly coated in the creamy sauce. Heat through for another minute or two.
7. Serve: Spoon the Creamy Vegan Chicken Pasta into bowls, garnishing with chopped parsley and a sprinkle of vegan Parmesan cheese if desired.