Creamy “no chicken” Pasta – Easy Vegan meal

The other I wanted some pasta, not a classic tomato sauce pasta but one with a white sauce, like my mom’s used to make: full of richness, garlicky, thick and silky at the same time. She used to make it with some chicken breast pieces and milk.

And of course, I was wanting a concept more than a specific meal, because I don’t eat animal anymore. So I just get some vegan “chicken” strips from the groceries store, and cut them in little pieces, just to achieve that picture coming from my  memories.

Here what i did to get that amazing  pasta:


1 Package pasta of your choice

3 Cups soy milk

1 Cup Vegan chicken strips

1 Package mushrooms, diced

1 Onion, diced.

4 Garlic cloves, minced.

2 Tbsp olive oil

1 Tbsp tapioca starch

2 Tsp salt

1/4 Tsp poultry seasoning

1/8 Tsp black pepper

Let’s make pasta!

  • Cook and drain your pasta as usual. Give a splash of olive oil and stir. Reserve for later.
  • In a skillet at medium high heat, add 2 Tbsp of olive oil and stir fry the onion, garlic and mushrooms for about 2 minutes, then add your vegan “chicken” strips and keep stir frying until the onions gets translucent and the vegan meat gets golden brown. this can take about 3 minutes.
  • Meanwhile your stir fry gets ready, make a slurry with the tapioca starch and 1/2 a cup of soy milk and set it aside.
  • Once your stir fry is ready, add the spices: poultry seasoning, salt and black pepper, and mix. Then add your milk and bring to a soft boil at medium low heat.
  • Add you slurry and gentle mix until it gets thick. Now you can add your pasta and mix well everything together.
  • Serve topped with some vegan “parm”, or a grated cheese of your choice.


Super rich, creamy, delicious and very satisfying!!! Was everything I wanted.

This couldn’t be more easier, fast and tasty, All the flavors from mushrooms, onions, garlic and seasoning make such a deep and creamy white sauce, and a touch of vegan parm on top will make it one of your favorites.

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