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Sun dried tomato pasta

High Protein Vegan Sun Dried Tomato Pasta

Author Chef Summer Storm - garden grub
Chickpea penne is tossed with vegan chicken, roasted asparagus, spinach, sun-dried tomatoes, vegan feta cheese, and Greek dressing. This pasta dish is easy, high in protein, and perfect for meal prepping!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 5 servings


  • One 8-ounce box Banza chickpea penne
  • 1 bunch fresh asparagus, bottom two inches removed and discarded, then cut each asparagus stalk into pieces similar in size to the penne
  • One 10-ounce bag Gardein meatless chick'n strips
  • 1 bag fresh spinach
  • 1/2 cup vegan feta (I use Violife's!)
  • 1/2 cup favorite Greek or Italian Dressing (I use Primal Kitchen's Greek Vinaigrette!)
  • One 3-ounce bag sun dried tomatoes, small chopped
  • 1/4 tsp kosher salt, plus more for the asparagus and chick'n
  • 1/4 tsp black pepper, plus more for the asparagus and chick'n
  • Olive oil, for cooking the asparagus and chick'n


  • First, cook the pasta according to its package instructions. Make sure to salt the pasta water! Drain and rinse the pasta under cold water to stop it from cooking.
  • While the pasta is cooking, preheat the oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper. Toss the cut asparagus in one tablespoon of olive oil and a tiny pinch of salt and paper. Lay them flat on the prepared sheet pan and bake them on the middle oven rack for 8 minutes.
  • Using a large saute pan, cook the vegan chick'n according to its package instructions and season it with a pinch of salt and pepper while it's cooking.
  • Cut the cooked chick'n into smaller bite-sized pieces and set it aside. Then place the same saute pan you cooked the chick'n in over medium-low heat. Once hot, add in all of the spinach and a small splash of water. Cover it and let it cook for about 1 to 2 minutes. Stir well and cook until every piece is wilted; this won't take long. Place the wilted spinach in a strainer and press out all of the excess liquid. Roughly chop the spinach.
  • Lastly, add all ingredients, except for the vegan feta, into a large bowl and stir until evenly combined. Then, break the feta into chunks and carefully fold it into the pasta. Taste for seasoning and add more salt, pepper, and dressing if desired!
  • Enjoy immediately, cold or hot! It tastes good all three ways :)
Keyword sun dried tomato chicken pasta, sun dried tomato pasta recipe, vegan sun dried tomato pasta
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