Are you a vegetarian or vegan looking for some delicious chicken pasta recipes? Look no further than these ten amazing options that are not only easy to make but also packed with flavor and nutrition.

Why You’ll Love These Recipes

  • They are perfect for meatless Mondays and any other day of the week when you’re looking for a satisfying plant-based meal.
  • They feature all your favorite pasta shapes and sauces, paired with vegetarian “chicken” alternatives that will leave you feeling satisfied without sacrificing taste.
  • The dishes are easy to prepare, so even beginners can whip up flavorful meals in no time.

Ingredient List:

Each recipe has its own set of ingredients based on the sauce used. Common base ingredients include:
– Vegetarian chicken alternative (such as Beyond Meat)
– Pasta (your choice)
– Olive oil
– Salt
– Pepper

Below I provide specific ingredient lists per recipe.

How To Make This Recipe:

  1. Creamy Vegan Tomato Basil “Chicken” Pasta:
  2. Ingredients: garlic, cherry tomatoes, fresh basil leaves, vegetable broth, almond milk(or similar), nutritional yeast(optional), salt & pepper.

    Instructions: In a pan over medium heat add olive oil then put garlic until fragrant then add cherry tomatoes and herbs before putting in chicken slices. Add vegetable broth while stirring everything together before adding milk and simmer until evenly cooked through.Then gradually bring it at medium low heat serving to mix it well on your fettuccine noodles ready within 30 minutes!

  3. One Pot Veggie “Chicken” Alfredo:

  4. Ingredients: onion,diced zucchini,broccoli florets ,garlic cloves minced,salt & pepper,Silken tofu,cashews,Dijon mustard,yellow miso paste(forgot this one!),lemon juice,vinegar,pasta water,reserved pasta or noodles.

    Instructions:In a big pot over high heat add olive oil then fry onion until translucent before adding in the garlic while stirring everything together. Add chicken slices along with chopped veggies and salt & pepper,leave for about 5 minutes then remove from stove.In another pan put silken tofu,cashews,Dijon mustard,yellow miso paste,salt & pepper,lemon juice,vinegar and process till smooth. Return to the pot over medium low heat let it warm up before serving on top of your pasta/noodles!

  5. Vegan Lemon “Chicken” Pasta:

  6. Ingredients: angel hair pasta, butter, minced garlic cloves, vegetable broth, cornstarch,brown sugar lemon juice,zest of 1 lemon ,vegetarian chicken cutlets(optional).

Instructions: Cook pasta according to package instructions,in saute pan melt butter over medium-high heat.Add minced garlic into melted butter.After a minute add vegetable broth,Zest one whole lemon into mixture and squeeze all the juice out.Gradually whisk in cornstarch,brown sugar once dissolved slowly pour sauce onto pasta .Add sliced faux chicken back into skillet-coated in sauce.Reduce until thickened.Enjoy!

4.Vegan Mushroom “Chicken” Tetrazzini
-Ingredients: thin spaghetti or similar,nutritional yeast,dried thyme,minced onion,minced garlic,chicken-flavored vegan broth,mushrooms(sliced),vegetarian “chicken” (such as Beyond Meat).

Instructions: Preheat oven to 375 degrees F.Cook spaghetti according to package directions.Meanwhile,in a frying pan stir cook nutritional yeast,paprika,onion powder,and dried thyme.Season with salt&pepper.Put fried mushrooms aside.Before baking,set aside at least one cup cooked veggie meat.Combine drained,end pieces of baked mushrooms with reserved cheese substitute by blending together.Layer equal portions veggie meat mixture over spaghetti,pour sauce mixture over each serving.Bake in preheated oven until heated through.

  1. Vegan “Chicken” Bolognese:
    -Ingredients: olive oil,yellow onion,carrots(pureed),minced garlic,mushrooms(sliced),red lentils,tomato sauce or stewed canned tomatoes,salt&pepper,basil leaves,chopped parsley,vegetarian “chicken” slices(optional)

Instructions: Heat oil in large frying pan over medium heat.Add sliced onions and carrots into the mix covering with minced garlic.Cook until slightly browned then add chopped mushrooms for 5 minutes.Meanwhile combine red lentils,tomatoes,diced tomato paste to thin out.Stir well and reduce heat to a simmer.Add salt&pepper stirring occasionally.Serve warm with noodles.

  1. Vegan “Chicken” Parmesan Pasta Bake:
    -Ingredients: penne pasta,melted margarine,minced shallots,cloves minced garlic,dried basil while seasoning with salt&pepper ,flakey nutritional yeast or vegan parm cheese substitute,Italian bread crumbs/panko-style breadcrumbs,fresh mozzarella cheese (grate your own if possible) ,vegetarian chicken cutlets

Instructions: Preheat oven at about 375 degrees.
While baking pasta according to directions cook vegetarian chicken as directed on package.Once cooked bring reserving cooking liquid back into the pot.Afterwards,stir melted margarine,minced shallots,and dried basil – season with salt and pepper.Combine this soon after in order of flakey nutritional yeast/vegan parm cheese sub,breadcrumbs,&freshly grated Italian mozarella cheese.Layer veggie meat,pasta,noodle mixture.& top off remaining fresh burrata pieces.Repeat with second layer.Continue layers alternating between ingredients.Bake for ~50 mins

  1. Creamy Vegan Broccoli “Chicken” Alfredo
    -Ingredients:pasta or noodles of choice,vegetarian “chicken” (such as Beyond Meat) ,broccoli florets,garlic,chopped parsley leaves,cashews(raw),dairy-free butter or nutritional yeast,Dijon mustard,minced shallots,dried thyme & salt&pepper for seasoning.

Instructions: Begin by cooking pasta according to package instructions. While it is cooking, place cashews in a bowl with water and let soak for at least 30 minutes. Next, place the broccoli florets into boiling water and cook until tender before thoroughly draining the water off.Remove faux chicken from packaging.In another saucepan melt dairy free spread over medium heat adding garlic while stirring together.Next stir in mashed up cashews then slowly pour plant based milk whilst stirring constantly.Finally,stir Dijon mustard,broth and whisk again.Add seasonings because “why not?!” Cook time takes approximately 20 mins.
Serve broccoli topped on your fettuccine alfredo with optionally sliced vegetarian “chicken”.

  1. Vegan Mushroom-Stuffed Shells:
    -Ingredients: jumbo pasta shells,pasta sauce,mushrooms(sliced pint size container),spinach bag,marinara tomato sauce(packaged),minced garlic cloves,onion diced,salt&pepper(whichever kind you prefer!)mozzarella cheese substitute

Instructions: Preheat oven to around 375 degrees F.Cook shells according to manufacturer instructions.In frying pan add olive oil over medium-high heat.When hot toss onions into mixture then mushrooms.Sauté until most of moisture has left its surface.This should only take about three minutes,but after this add minced garlic till fragrant.You may also want to saute baby spinach here.Generously fill each shell with vegetable filling,&place it down on your baking dish.Continue stuffing all other mushroom stuffed shells you can make!Spread out marinara tomato sauce atop filled shells.Next sprinkle mozzarella cheese substitute over shells,cover with foil paper.Bake in preheated oven until bubbly and heated through.

  1. Vegan Buffalo Chickpea Pasta Salad:
    -Ingredients: cooked pasta,fresh tomatoes,chickpeas,diced onion,cilantro,spicy buffalo cheese or sauce as substitute.

Instructions: While you cook the pasta you can make delicious dressing by mixing together vegan sour cream,hot sauce,paprika powder & black pepper.Set it aside.Now mix cooked chickpeas,tomatoes,onions & cilantro stems.Stir seasoning into veggie mixture.Drain your noodles and combine all ingredients.Additionally serve warm or keep stored for about 24 hours.

Cooking time and temperature guidelines:

These recipes take an average of 25 to 50 minutes to prepare, depending on the recipe. Most of them require a low to medium heat setting throughout cooking times.

My Pro-Tips

  • For an extra protein boost, consider adding tofu or tempeh cubes to the dishes.
  • To save time during meal prep, use frozen veggies instead of fresh ones when possible.
  • Be creative with your choice of pasta shapes – different shapes pair better with different sauces!

Recipe Tips:

  • Keep leftovers in air-tight containers so they stay fresh longer.
  • If using canned vegetarian meat alternatives like Beyond Meat that already have spice mixtures omit certain spices if your personal preference has been met.Remember,it’s always a good idea to taste test before beginning cookery!

## Recommended Tools for Making These Recipes:
– Large frying pan
– Pot for boiling water
– Chef’s knife
– Cutting board

## To Sum Up

These ten vegetarian “chicken” pasta recipes are perfect options for anyone looking for tasty plant-based meals that don’t skimp on flavor. Featuring popular pastas paired with alternative toppings like vegetable slice formed faux chicken these easy-to-make dishes will satisfy any appetite while providing substantial health benefits.


FAQ 1: Can I use regular pasta instead of whole-wheat pasta in these recipes?
Absolutely! While the recipes suggest using whole-wheat pasta for extra fiber and nutrients, you can certainly substitute it with any type of pasta that you prefer. Just keep in mind that cooking times may vary depending on the type of pasta used.

FAQ 2: What kind of vegetarian chicken should I use?
There are a variety of options when it comes to vegetarian chicken substitutes, such as soy-based products like tofu or tempeh, seitan (a wheat-based protein), or plant-based meat alternatives made from pea protein or other ingredients. Some brands offer premade vegetarian chicken strips or chunks that work well in pasta dishes. Feel free to choose whichever option you prefer or have available.

FAQ 3: Can I make these recipes ahead of time?
Yes! Most of these recipes can be prepared ahead of time and reheated later. The sauces may thicken up a bit upon refrigeration, so you may need to add a splash of broth or milk when reheating to loosen them up. Store leftovers in an airtight container in the fridge for up to 4-5 days.