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Spinach Tomato and 'Chicken' Pasta

A perfect week night pasta thats fresh and flavorful and makes the best leftovers. If there is even any even left overs!


Roughly 1 lb of noodles of choice, cooked, reserve 1 cup of pasta water

1 rounded cup of Cherry Tomatoes

10-12 oz of Vegan Chicken, (I used Quorn Meatless Pieces)

1 rounded tsp of chicken-less bouillon powder

1/3 cup water

4 cups of baby spinach leaves

3 garlic cloves, minced

1/2 cup of butter

8oz of Mozzarella (I used Miyokos)

1/4 cup of Nutritional yeast

1 tsp crushed red pepper

Garlic Salt


Olive Oil


Preheat oven to 400

Cut you cherry tomatoes in half

Toss with a little olive oil and season with garlic salt

Place into a baking pan and bake for 20 minutes

Shaking the pan half way through

While tomatoes are cooking start the rest of the pasta

In a large frying pan add your chicken-less powder and 1/3 cup of water

Heat over medium high and whisk together

Add in your quorn and cook for 5 minutes

Remove chicken and liquid from pan and set aside, keeping liquid and chicken together

Return pan to heat

Add in a little more olive oil

Add in your spinach and cook down until wilted*

Remove spinach from pan

Return pan to heat and add a little olive oil

Add in your garlic

Cook for 2-3 minutes

Add in your spinach, cooked tomatoes and chicken with the liquid/broth

Add in your prepared noodles of choice and 1 cup of the saved pasta water

Mix well

Add in your butter and mozzarella

Once butter and cheese has melted add in your nutritional yeast and crushed red pepper

Season with salt and pepper

Serve and enjoy!

*(If starting with frozen spinach skip this step and heat according to directions and drain)


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