This recipe uses mock "chicken" fillets as the meat alternative protein. Paired with a buffalo- and Alfredo-style sauce, you'll love the heat in this easy vegetarian pasta recipe.

Juli Hale
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain.

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  • Meanwhile, in a large saucepan heat oil over medium. Add onion and bell pepper; cook 5 minutes or until softened, stirring occasionally. Add meatless chicken; heat through.

  • Stir in pasta sauce, half of the cheese, and the pepper sauce. Bring to simmering. Add cooked pasta; toss to coat. Serve pasta topped with carrot, celery, and remaining cheese.

What We Used:

We used Quorn Meatless Fillets in this recipe. The chicken substitute contains egg whites, so it isn't suitable for vegans. It's 83% mycoprotein which is made by fermenting a specific fungus. Producing mycoprotein uses 90 percent less land and water than animal sources.

Nutrition Facts

236 calories; fat 9g; cholesterol 26mg; saturated fat 4g; carbohydrates 30g; mono fat 2g; insoluble fiber 4g; sugars 3g; protein 11g; vitamin a 731.5IU; vitamin c 25.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.1mg; folate 83.2mcg; vitamin b12 0.1mcg; sodium 845mg; potassium 158mg; calcium 84mg; iron 1.1mg.
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