Ingredients:

  • 12 oz (340g) plant-based chicken strips
  • 1/2 cup (60g) sun-dried tomatoes, julienned, packed in oil
  • 2 tbsp oil reserved from sun-dried tomato jar
  • 4 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 3 cups fresh baby spinach, packed
  • 1 cup (150g) raw cashews, soaked and drained
  • 1.5 cups (350ml) low-sodium vegetable broth
  • 3 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 12 oz (340g) dry penne or rigatoni pasta
  • 0.5 unit lemon, juiced
  • 1/4 cup fresh basil, chopped
  • 0.5 tsp sea salt

Instructions:

  1. Prepare the cashew cream: Blend the soaked and drained cashews with vegetable broth and nutritional yeast in a high-speed blender until completely smooth. Set aside.
  2. Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  3. Sear the plant protein: Heat 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the chickenless strips and cook for 5-7 minutes until golden brown and crisp. Remove from skillet and set aside.
  4. Build the flavor base: Lower heat to medium. In the same skillet, sauté the minced garlic and shallots for 2 minutes until fragrant and translucent.
  5. Simmer the sauce: Stir in the julienned sun-dried tomatoes, oregano, smoked paprika, and red pepper flakes. Pour in the cashew cream mixture and simmer for 3-4 minutes until the sauce begins to thicken.
  6. Combine and finish: Add the spinach and stir until wilted. Fold in the cooked pasta and seared chickenless strips. Add reserved pasta water if needed to loosen the sauce. Finish with lemon juice, fresh basil, and salt to taste.