We used to eat a cajun pasta dish way back in our pre-vegan days and a plant based make-over has been on my to do list for awhile now. I can’t really remember what was in that recipe we used to use but I imagine it contained a lot of fatty cream and cheese because, well, those seem to be the staple ingredients in most restaurant type pasta dishes. Well you won’t find that here! What you will find is a decadent, creamy sauce made from coconut milk and cajun flavouring. The perfect amount of spice that is not uncomfortable to eat but..might make your nose run little;) Grab some tissues just in case, and enjoy!
Chop your tomatoes, thinly slice your red onion into half moons, cut your red peppers into long thin strips and thinly slice your mushrooms. Slice up some green onions and measure out your remaining ingredients.
Place a large pot of water for the pasta on the stove top and set it to boil.
Heat a large skillet over medium high heat and add 1 tbsp of canola oil (or saute in a bit of water if you prefer). Add your red onions and saute for about 3 minutes stirring frequently. Add your chopped tomato and mushrooms and cook for another 3 minutes.
Meanwhile add your pasta to the boiling pot of water and cook as per package directions. When done drain and set it aside.
Add your red pepper and crushed garlic to the skillet and cook for another minute.
Add your 2 tablespoons of cajun spice, mix well with the veggies and then slowly add in your coconut milk (Use regular canned coconut milk for a creamy sauce. The lite coconut milk will be too watery.) Mix well to combine and allow the sauce to gently boil for about 6-8 minutes until thickened. Add your salt and pepper and mix well.
Add your cooked pasta right into the skillet and toss well. Serve into individual bowls and garnish with green onions. Yum!!
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- 1 tbsp canola oil for sautéing (or saute in a bit of water if you prefer)
- 1 red onion sliced in half and then thinly sliced into half moons
- 4 tomatoes, roughly chopped
- 7 cremini mushrooms thinly sliced
- 2 red peppers cut into thin strips
- 4 cloves of garlic, crushed
- 2 tbsp Cajun Seasoning
- 1 can of regular coconut milk (not lite)
- ¼ tsp salt
- ¼ tsp black pepper
- 3 green onions sliced thinly
- 12 oz (350 gram) fettuccine
- Chop your tomatoes, thinly slice your red onion into half moons, cut your red peppers into long thin strips and thinly slice your mushrooms. Slice up some green onions and measure out your remaining ingredients.
- Place a large pot of water for the pasta on the stove top and set it to boil.
- Heat a large skillet over medium high heat and add 1 tbsp of canola oil (or saute in a bit of water). Add your red onions and saute for about 3 minutes stirring frequently.
- Add your chopped tomato and mushrooms`and cook for another 3 minutes.
- Meanwhile add your pasta to the boiling pot of water and cook as per package directions. When done drain.
- Add your red pepper and crushed garlic to the skillet and cook for another minute.
- Add your 2 tablespoons of cajun spice, mix well with the veggies and then slowly add in your coconut milk (Use regular canned coconut milk for a creamy sauce. The lite coconut milk will be too watery.) Mix well to combine and allow the sauce to gently boil for about 6-8 minutes until thickened.
- Add your salt and pepper and mix well.
- Add your cooked pasta to the skillet and toss to combine.
- Serve into individual bowls and garnish with green onions.
Oh man! This looks awesome, yum!
This is absolutely delicious…. YUMMY…. YUMMY and more YUMMY!!!