I think most of us have that friend that posts recipes on Facebook that look really good and make you hungry just by looking at them. Recently that happened to me… a friend posted a recipe for Greek Pasta. It looked so good, that I knew I had to veganize it!
The feta cheese is easy to make and is almond based. it is more spread-like, but has that great tangy/salty taste. It seems to melt up really good in this sauce.
Pasta with some great Greek flavors in a creamy sauce… how can you go wrong? You can’t, it is really delicious!
1/2 lb whole wheat penne, cooked al dente
extra-virgin olive oil for pan
1 small red onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 tsp oregano
fresh cracked pepper
1 package chik'n strips, thawed and chopped (I used Gardien)
3/4 c. almond milk
8 oz. vegan cream cheese
1/2 c. vegan feta cheese, crumbled
1 TBS lemon juice
1 tsp lemon zest
1 1/2 c. quartered cherry tomatoes
1/2 c. pitted Kalamata olives, sliced
1 cucumber, seeded and chopped
1/4 c. fresh dill, chopped
In a large skillet over medium heat, heat olive oil. Add onion and garlic and saute until the onions start to turn translucent. Add the red pepper and continue sauteing until tender. Add oregano, salt and pepper and cook a minute more.
Add chik'n, almond milk, cream cheese, and crumbled feta. Cook, stirring occasionally, until the cheeses have melted.
Stir in lemon juice and zest then season with salt and pepper to taste.
Add cooked pasta, cherry tomatoes, kalamata olives, cucumber and dill. Toss until evenly combined.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!