This pasta is so simple yet so delectable. Pasta with vegan chicken, roasted tomatoes and asparagus, and balsamic vinegar. This dish is one of my go to quick recipes, and you can switch out the type of veggies you use each time to make it different!
Ingredients
1-2 cups cherry tomatoes
Roughly 8oz asparagus, chopped
12oz of vegan chicken pieces
1 stick of vegan butter (8 tbsps.)
2 tbsps. crushed garlic
1-2 cups cherry tomatoes
16oz of pasta
Salt and pepper
1/3 cup of balsamic vinegar
Olive oil
Balsamic Glaze for garnish
Directions
Preheat oven to 400
Toss your cherry tomatoes and asparagus with a little olive oil
Season with salt
Place onto baking sheet
Bake for roughly 20 minutes
Remove from oven and set aside
Heat a medium-large pan to medium
Add in your stick of butter
Once it starts to melt add in your vegan chicken Cook for roughly 10 minutes, stirring often
Add in your garlic
Mix well and cook for 2-3 minutes
Add in your balsamic vinegar
Cook for 2-3 minutes
Add in your cooked pasta and roasted veggies
Mix well
Season with salt and pepper, I like to go heavy with the pepper here
Turn off heat
Garnish with balsamic glaze
Serve and enjoy
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