Vegan Chick’n and Sundried Tomato Pasta with Roasted Asaparagus

This recipe came together quite nicely, modified from another recipe I saw posted on Facebook (completely non-vegan until I got my hands on it).


  • 1 box penne
  • 1 jar oil packed sundried tomatoesphoto 1
  • 1 bag spinach
  • 2 containers TJs chickenless strips
  • 1 bag daiya mozzarella
  • 1.5 cups almond milk
  • olive oil
  • 2 TBsp dried basil
  • 4 TBsp garlic
  • 1 tsp red pepper flakes
  • salt

Basically you want to start by making the chick’n- fry in a little olive oil on medium heat and add the garlic, cooking until it starts to crisp on the edges. Then add the sundried tomatoes, drained of their oil first. photo 2

After a couple minutes add the daiya mozzarella and almond milk. Stir in and remove from heat once the daiya has melted.

Mix this sauce with the cooked penne in a large bowl, and stir in the spinach at that time.

I also made some roasted asparagus on the side for this dish. No recipe here, there are thousands to chose from on the internet.

And we had some tasty bread with leftover tomato basil cashew cheese!

photo 3


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