This Creamy Sun Dried Tomato Pasta is a quick and healthy dinner recipe to add to your rotation! Whole grain noodles are smothered in a flavorful sauce and topped with vegan chicken tenders for plant protein.
Cook Classic Chick’n Tenders according to package directions. When cool, slice into thin strips.
Cook spaghetti according to package directions. Drain.
In the pot that the spaghetti cooked in, warm oil over medium-low heat. Add spinach; cook for 5 minutes, stirring, until wilted. Return pasta to pot.
In a blender or food processor, add cashews, 1/2 cup sun dried tomatoes, nutritional yeast, oil, non-dairy milk, garlic, salt, pepper, and cayenne pepper. Blend until smooth. Pour sauce over pasta and spinach.
Slice remaining 1/4 cup sun dried tomatoes into thin strips. Add to pasta; stir to combine.
Top pasta with slices of Classic Chick’n Tenders and red pepper flakes.
*If you forget to soak cashews overnight, boil water and pour over cashews. Let sit for 10 minutes.