Chik’n Florentine Pasta

This vegan chik’n florentine pasta is one of those recipes I make on repeat when I want something cozy without spending all night in the kitchen. A creamy garlic parmesan sauce, wilted spinach, and hearty mushrooms come together with crispy chik’n strips in about 30 minutes, no dairy required. It’s the kind of comforting, restaurant-style pasta that works just as well on a weeknight as it does for company.

Chik’n Florentine Pasta

Creamy vegan chik’n florentine pasta with shiitake mushrooms and baby spinach in a rich garlic parmesan sauce. A comforting, gluten-free-friendly dinner ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5

Course: Main Course

Cuisine: Italian

Calories: 630

Ingredients Equipment Method Notes

Ingredients

  

• 2 boxes chickpea rotini pasta 8.8 oz boxes
• 1 tbsp vegan butter 15 g
• 1 medium yellow onion, diced 350 g
• 10 oz shiitake mushrooms, sliced
• 3 tsp garlic, minced
• 2 tsp italian seasoning
• 1 cup soy milk unsweetened
• 1 cup broth veggie or vegan chicken
• 3/4 cup vegan parmesan 84 g
• 1.5 tsp tapioca flour or cornstarch
• 6 oz baby spinach
• 4.5 servings chik’n strips 382.5 g
• salt + pepper to taste

Equipment

• Medium pot
• Sauce pan
• Spatula

Method

 

1. Boil a large pot of water and cook pasta according to package. Drain when done and set aside.
2. Melt butter in a sauce pan and add diced onion.
3. When onion is translucent, add minced garlic, sliced mushrooms, and italian seasoning. Cook until mushrooms are wilted.
4. Add soy milk, vegetable or vegan chicken broth, vegan parmesan, tapioca flour, and baby spinach. Cook until spinach is wilted.
5. Lightly fry the chik’n strips with cooking spray in a pan or just throw it in the sauce while it’s cooking.
6. Once the spinach is wilted and the sauce is thickened, stir in the cooked pasta. Add more vegan chicken/veggie broth if needed to get the sauce all over the pasta.
7. Add salt + pepper to your taste. I like it salty!
8. If desired, serve with a steamed vegetable (not included in the macro breakdown).

Notes

You can sub any pasta, mushrooms, and vegan cheese/chik’n/milk.

If you don’t have italian seasoning, use any mix of dried herbs.

Products I used: Barilla Chickpea Rotini (8.8 oz box), Trader Joe’s Vegan Parmesan Shreds, MorningStar Farms Chik’n Strips.

Nutrition: (per serving)

Calories: 630 Carbohydrates: 81 Fat: 14 Protein: 45

GF NF SF

Howdy, friends

My name is Ellese!

At But Make It Vegan, I share vegan meals and desserts that are protein-packed, macro-friendly, and simple. Think Texas copycats and timeless classics all made completely plant-based, no eggs or dairy required.

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Recipe Key

GF Gluten-Free

SF Sugar-Free

SO Soy-Free

OF Oil-Free

NF Nut-Free

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