Creamy Cajun Pasta
 
Prep time
Cook time
Total time
 
A decadent, creamy cajun sauce made with coconut milk, red peppers, cremini mushrooms and cajun spices.
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Serves: 3
Ingredients
  • 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
Instructions
  1. 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.
  2. Place a large pot of water for the pasta on the stove top and set it to boil.
  3. 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.
  4. Add your chopped tomato and mushrooms`and cook for another 3 minutes.
  5. Meanwhile add your pasta to the boiling pot of water and cook as per package directions. When done drain.
  6. Add your red pepper and crushed garlic to the skillet and cook for another minute.
  7. 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.
  8. Add your salt and pepper and mix well.
  9. Add your cooked pasta to the skillet and toss to combine.
  10. Serve into individual bowls and garnish with green onions.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/09/20/cajun-pasta/