A comforting bowl of farfalle tossed in a creamy sun-dried tomato sauce with vegan chicken, wilted spinach, and fresh basil.
10m prep · 20m cook · 4 servings
- 8 oz Farfalle Pasta
- 8 oz Vegan Chicken
- 1 tbsp Olive Oil
- 5 cloves Garlic
- ½ cup Sun-dried Tomatoes
- ½ tsp Dried Oregano
- ½ tsp Red Pepper Flakes
- 1 cup Vegetable Broth
- 1 tbsp Tomato Paste
- 1 cup Cashew Cream
- 2 cups Baby Spinach
- ¼ cup Fresh Basil
- ½ cup Vegan Parmesan
Instructions
Estimated nutrition (per serving)
Calories505 kcal
Protein23g
Carbs57g
Fat21g
Fiber4g
Sodium555mg
Sugar5g
