Vegan Gluten-free Creamy Spinach Pasta with Vegan Chicken

 

This vegan, gluten-free creamy spinach pasta with vegan chicken was made in partnership with President’s Choice®! I’m all about making easy, delicious dinners—Compromise-Free! Something I’ve always loved to do is hosting. The hustle and bustle of gathering plates, refilling drinks, wowing people with delicious food. I kind of hate that I love it so much …

What you will need

2 cups of President's Choice Gluten-Free Fusilli Pasta

1 medium onion, finely diced

1 tbsp grapeseed oil

2 cloves garlic, minced (or 1/2 tsp garlic powder)

1/2 block firm tofu (The full block is 454 g), torn up into rough, pieces (kind of like torn chicken)

1/2 tsp poultry seasoning (I used No Name brand)

1 cup cooked spinach (I used some thawed, chopped spinach)

1/2 cup vegan cream cheese (I used Tofutti)

1/2 tsp garlic powder

1/4 cup reserved pasta water

2 tbsp unsweetened soy milk

2 tbsp nutritional yeast

2 tbsp your favourite hot sauce (I used Frank's Red Hot)

Black pepper and salt to taste (I used about 1/2 tsp of each)

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