Vegan Chicken Rigatoni
This creamy vegan chicken rigatoni is the perfect comfort food made healthy! Made with plant-based chicken and a rich tomato cream sauce, it's easy to make and absolutely delicious.
Ingredients
Vegan Chicken
- 2 oz. Say Grace nuggets code MYPLANTBASEDFRIEND for 10% off.
- 1 Tbsp Better than Bouillon
Vegan Chicken Breading (dry mix)
- 1/2 cup panko breadcrumbs
- 1 Tbsp nutritional yeast
- 1 tsp Italian herbs
- 1/2 tsp salt
Vegan Chicken Breading (wet mix)
- 1/4 cup soy milk
- 1 Tbsp corn starch
Creamy Rigatoni
- 2 servings rigatoni or your favorite pasta
- 1 Tbsp olive oil
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1 cup cherry tomatoes
- 2 Tbsp tomato paste
- 1/2 cup marinara sauce
- 1 Tbsp nutritional yeast
- 1/4 cup vegan parmesan I used Follow Your Heart
- 1/2 tsp crushed red pepper flakes
- black pepper and italian herbs to taste
- 3/4 cup soy milk
Toppings
- 1/4 cup vegan parmesan
- 1/4 cup basil chiffonade
Instructions
Make Vegan Chicken
- Add 1 Tbsp Better than Bouillon to a medium-size pot of water and boil.
- Add 2 servings (2 oz. dry) of Say Grace Nuggets to pot and cook for 10 minutes.
- Strain cooked nuggets, run under cold water, and squeeze out as much liquid as possible. In a small bowl, mix panko breadcrumbs, nutritional yeast, italian herbs, and salt to create dry breading mixture. In another small bowl, mix soy milk and corn starch. Dip nuggets into wet mixture, then dip in dry mixture until coated well, and add to airfryer. Air fry coated nuggets at 375 for 10-12 minutes.
Cook Pasta
- Boil a pot of water, and add in 2 servings of rigatoni. Cook for 13 minutes until al dente.
Make Creamy Tomato Sauce
- Add 1 Tbsp olive oil to a pan on low heat. Add in finely chopped garlic and shallot, and cook until slightly browned. Then, add cherry tomatoes and cover with lid until the tomatoes are cooked down. Use a spoon to crush tomatoes as needed.
- Remove lid and add tomato paste, marinara sauce, nutritional yeast, vegan parmesan, crushed red pepper flakes, black pepper, and Italian herbs. Mix together until the vegan cheese is melted.
- Add soy milk and mix until well combined.
Plating
- Add your cooked rigatoni to the pan, and mix together until the pasta is well coated in sauce.
- Divide pasta and sauce into two bowls or plates. Top with your vegan chicken, more vegan parmesan, and chiffonade basil. Enjoy!
