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Vegan Gluten-Free Creamy Spinach Pasta with Vegan Chicken

Calories: 13kcal
Author: Lisa Le

Ingredients

  • 2 cups of President's Choice Gluten-Free Fusilli Pasta
  • 1 medium onion finely diced
  • 1 tbsp grapeseed oil
  • 2 cloves garlic minced (or 1/2 tsp garlic powder)
  • 1/2 block firm tofu The full block is 454 g, torn up into rough, pieces (kind of like torn chicken)
  • 1/2 tsp poultry seasoning I used No Name brand
  • 1 cup cooked spinach I used some thawed, chopped spinach
  • 1/2 cup vegan cream cheese I used Tofutti
  • 1/2 tsp garlic powder
  • 1/4 cup reserved pasta water
  • 2 tbsp unsweetened soy milk
  • 2 tbsp nutritional yeast
  • 2 tbsp your favourite hot sauce I used Frank's Red Hot
  • Black pepper and salt to taste I used about 1/2 tsp of each

Instructions

  • Start by cooking the President's Choice Gluten-Free Fusilli pasta with lightly salted water. Reserve 1/4 cup pasta water and strain once cooked to taste (when it's cooked all the way it'll still have a nice al dente bite).
  • Meanwhile, in a skillet cook up onion with grapeseed oil over medium heat until translucent. Add garlic and cook until fragrant.
  • Add in torn tofu ("torn chicken") and toss to coat in onion and garlic goodness. Sprinkle poultry seasoning on top (and garlic powder if you didn't have fresh garlic on hand). Cook until tofu starts to brown, then add cooked spinach and stir to combine.
  • In another bowl, whisk together vegan cream cheese, garlic powder, reserved pasta water, soy milk, nutritional yeast, hot sauce, salt and pepper until well combined. You should have a nice, thick but pourable sauce.
  • Add both cooked pasta and this creamy sauce to the tofu chicken pan and stir to coat. Adjust with a splash of soy milk if you find it still a little thick.
  • Enjoy immediately!

Nutrition

Calories: 13kcal | Carbohydrates: 1g | Protein: 1g