Creamy Tuscan "Chicken" Pasta


I say this every time I try a new pasta dish, but this one might be my new favourite.

This creamy Tuscan pasta includes vegan chicken (I used the Vegetarian Butcher impeckable fillet), a great meat-free alternative. I highly recommend it if you haven’t tried it already!


Serves: 1-2

You will need:

- 100g pasta
- 1 vegan chicken fillet 
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp garlic granules
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1 tbsp vegan butter 
- 1/2 shallot
- 1/2 red bell pepper
- 2 garlic cloves
- 2 tbsp tomato puree
- 200ml dairy-free double cream 
- Handful of cherry tomatoes
- Big handful of spinach


1. Boil some water in a saucepan, add the pasta and some salt and allow to cook for around 12 minutes until soft. Once cooked, set aside but keep the pasta water!
2. While the pasta is cooking, prepare the “chicken” by combining all of the spices together in a bowl and sprinkling it over the fillet. Place in the air fryer for 8 minutes at 200c.
3. In a large pan, add the olive oil and butter on medium heat.
4. Dice the shallot and red pepper. Once the pan is hot, add these along with the garlic and cook for 5 minutes.
5. Add the tomato purée and mix to combine.
6. Pour in the double cream and add more seasonings if you wish. I added a tiny bit more paprika and pepper, but this is completely optional.
7. Halve the cherry tomatoes and add them to the pan along with a big handful of spinach. Cook for a few more minutes.
8. Add a splash of pasta water and stir to combine.
9. Pour the pasta into the sauce and mix again.
10. Serve between 1 or 2 bowls and add the vegan chicken on top!

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