Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Freezable

New-Fashioned Chicken Alfredo

Our version of alfredo pasta takes advantage of plant-based ingredients, such as mushrooms, cashews, nutritional yeast and tahini to amp up the flavor and the nutrition. You can easily keep this recipe dairy-free by using almond milk or another non-dairy milk.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

All-Access
Intro Offer
$2.49 / month*

Invest in your wellbeing with:
  • World-class journalism from publications like Outside, Ski, Trail Runner, Climbing, and Backpacker.
  • Outside Watch – Award-winning adventure films, documentaries, and series.
  • Gaia GPS – Premium backcountry navigation app.
  • Trailforks – Discover trails around the globe.
  • Outside Learn – Expert-led online classes on climbing, cooking, skiing, fitness, and beyond.
Join O+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Servings
4
Prep Time
30 min
Duration
30 min

Ingredients

  • 8 oz dry whole-grain penne pasta
  • 1 tbsp avocado oil
  • 1 yellow onion, diced
  • 2 boneless skinless chicken breasts, diced
  • 2 cups sliced cremini mushrooms
  • ½ cup raw cashews
  • 2 cloves garlic
  • 1 cup non-dairy or whole milk
  • ¼ cup nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 2 tsp Dijon mustard
  • ½ tsp paprika
  • ¼ tsp each sea salt and ground black pepper
  • 2 cups baby spinach
  • Pinch red pepper flakes

Preparation

  1. In a pot of boiling water, prepare pasta al dente according to package directions. Drain.
  2. In a large skillet, heat oil. Add onion and cook 5 minutes. Add chicken and mushrooms; cook an additional 10 minutes.
  3. Meanwhile, prepare sauce: To a food processor, add cashews and garlic; pulse until minced. Add milk, nutritional yeast, lemon juice, tahini, mustard, paprika, salt and pepper; process until smooth.
  4. In a large pot on medium, place spinach, cooked mushrooms and chicken. Pour sauce over spinach mixture; cook and stir until heated through and spinach is wilted, 3 to 5 minutes. Add drained pasta to pot; heat and stir until combined, about 3 minutes. Serve with pepper flakes.

NOTE: If following our Meal Plan, refrigerate leftovers in containers and reheat when called for.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 475
  • Carbohydrate Content 56 g
  • Cholesterol Content 43 mg
  • Fat Content 15 g
  • Fiber Content 5 g
  • Protein Content 29 g
  • Saturated Fat Content 2 g
  • Sodium Content 290 mg
  • Sugar Content 4 g