A perfect week night pasta thats fresh and flavorful and makes the best leftovers. If there is even any even left overs!
Ingredients
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
Pepper
Olive Oil
Directions
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)
