VEGAN CAJUN PASTA

Vegan Cajun Pasta

Vegan Cajun Pasta

Yield: 4-5 servings

PREP IT!

For Cajun “Alfredo” Sauce:

  • 2 tablespoons Vegetable oil

  • 1 small Red onion, diced

  • 1 small Red bell pepper, diced

  • 1 small Green bell pepper, diced

  • 1 small Yellow bell pepper, diced

  • 10 cloves Garlic, fresh, minced

  • 1 Habanero pepper, fresh, minced

  • 4 tablespoons Taste Tutor Blackening Seasoning

  • 2 tablespoons Taste Tutor Jerk Seasoning

  • 1 tablespoon Taste Tutor Seasoning 101

  • 1 teaspoon Cayenne pepper, ground (optional)

  • 2 tablespoons Flour, all purpose

  • 1 tablespoon Vegetable bouillon paste

  • 3 tablespoons Plant based sour cream

  • 28 ounces Plant based milk or 2 cans Coconut milk, full fat or lite

  • ½ bunch, Cilantro or Parsley, fresh, minced

For Pasta:

  • Water

  • Salt (optional)

  • 16 ounces Penne or Fettuccine, dried

MAKE IT!

Cajun “Alfredo” Sauce:

  1. In a saucepot, over medium heat, heat oil, onions, peppers, garlic, and habanero until soft. Add Taste Tutor Blackening Seasoning, Taste Tutor Jerk Seasoning, Taste Tutor Seasoning 101, cayenne pepper, flour, vegetable bouillon paste, and plant based sour cream. Saute for 1 minute.

  2. Reduce heat to low and add plant based milk or coconut milk. Allow milk to heat to a simmer.

For Pasta:

  1. Fill a large pot with water and salt. Bring to a boil.

  2. Add pasta and cook until al dente (cooked through but firm to the bite)

  3. Place the pasta into the pot of sauce and toss to coat. Top with cilantro or parsley. Enjoy with roasted broccoli!

Vegan Cajun Pasta

Southern Comfort, Cajun, Creole, CaribbeanAdunni Ogunlanohrecipe, seasoning, cajun, pasta, alfredo, veganComment