Lemon Butter Pasta
A simple lemon butter pasta recipe that is perfect for weeknights, featuring a vegan chicken and spinach. Recipe by the friendly feast
Ingredients
Pasta
- 8 oz linguine
- 10 oz No Evil Foods vegan chicken (or another brand)
- 2 T olive oil
- 1 T lemon juice
- 4 oz raw spinach
Lemon Butter Sauce
- 1/3 cup vegan butter
- 3 cloves fresh garlic (minced)
- 3 T fresh lemon juice (about 1 large lemon's worth)
- 3 T water
- 1/2 T italian seasoning
- 1/8 tsp salt
- 1 T nutritional yeast (optional, provides mild cheesy flavor)
Optional Toppings
- fresh parsley (chopped)
- vegan parmesan
Instructions
- Cook pasta according to package directions and drain. While cooking pasta, heat oil in a large saute pan over medium high heat and add vegan chicken. Saute for 3 minutes and stir, browning as you go. Splash with lemon juice. Add spinach to pan and saute for another minute until leaves are wilted.
- Melt butter in a sauce pan and add minced garlic. Simmer for 5 minutes and add remaining sauce ingredients. Cook 2 minutes more and then add pasta to pot and stir to coat. Divvy into bowls and top with chicken/spinach mixture and then sprinkle optional toppings on top.