Weeknight Lemon Butter Pasta

Recipe provided by: The Friendly Feast

“This dish is filling, flavorful, lemony goodness! The noodles are satisfying without being too heavy, and the vegan chicken provides a nice bite to liven up the pasta. Spinach brings loads of vitamins and a beautiful green color to the dish. I love topping this with Follow Your Heart vegan parmesan, but it’s optional.”



  • 8 oz linguine
  • 10 oz No Evil Foods vegan chicken
  • 2 T olive oil
  • 1 T lemon juice
  • 4 oz raw spinach

Lemon Butter Sauce

  • 1/3 cup vegan butter
  • 3 cloves fresh garlic (minced)
  • 3 T fresh lemon juice (about 1 large lemon’s worth)
  • 3 T water
  • 1/2 T italian seasoning
  • 1/8 tsp salt
  • 1 T nutritional yeast (optional, provides mild cheesy flavor)

Optional Toppings

  • fresh parsley (chopped)
  • vegan parmesan

The How To

  1. Cook pasta according to package directions and drain. While cooking pasta, heat oil in a large saute pan over medium high heat and add vegan chicken.
  2. Saute for 3 minutes and stir, browning as you go. Splash with lemon juice. Add spinach to pan and saute for another minute until leaves are wilted.
  3. Melt butter in a sauce pan and add minced garlic. Simmer for 5 minutes and add remaining sauce ingredients. Cook 2 minutes more and then add pasta to pot and stir to coat.
  4. Divvy into bowls and top with chicken/spinach mixture and then sprinkle optional toppings on top.