Dairy-Free Creamy Chicken Spinach Mushroom Pasta
Creamy Chicken Spinach Mushroom Pasta. So comforting and so simple! This pasta is easy and quick to make as a meal. This recipe is dairy-free.
Ingredients
- 14 oz rotini pasta or penne pasta
- 4 skinless boneless chicken thighs sliced thinly
- 13.5 oz coconut milk full fat canned
- 2.5 cups white button mushrooms sliced
- 5 oz baby spinach
- 2 cloves garlic minced
- 2.5 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoon extra virgin olive oil
Cashew Cream
- ½ cup raw cashews
- ¾ cup hot boiling water
Instructions
- In a blender, soak raw cashews for 5 minutes in hot boiling water. Then blend on high until smooth.
- Season sliced chicken with ½ teaspoon salt, garlic powder and pepper. Set aside.
- In a large pot filled with water, season with 2 teaspoon salt. Boil pasta until al dente according to packet instructions. Strain cooked pasta.
- In a large pan on medium-high heat, add olive oil and minced garlic. Add chicken and fry until half way cooked. Fry mushrooms until they’re soft and browned on the edges.
- Pour in coconut milk and cashew cream. Stir to combine.
- Mix in baby spinach and cook until they have softened. Remove sauce off heat.
- Pour in your cooked pasta and mix well. Serve and enjoy!
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Nutrition
Calories: 958kcal | Carbohydrates: 88g | Protein: 41g | Fat: 51g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 433mg | Potassium: 1361mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3412IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 8mg