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Cajun Mushroom Pasta

This is a vegan spin on Cajun Chicken Pasta. Originating from the US, this noodle dish, features a rich, spicy and smoky sauce that has influences from the Cajun cuisine.
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Vorbereitungszeit 10 Minuten
Zubereitungszeit 30 Minuten
Portionen: 2
Gericht: Main Course
Küche: American, Cajun, North American
Ingredients Method Notes

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Cajun Seasoning Mix
  • 2 tablespoons smoked paprika
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon chilli powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/2 tablespoon black pepper
  • 1 tablespoon onion powder optional
Vegetables
  • 300 g mushrooms
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1 bell pepper de-seeded, diced
Other
  • 250 g Pasta
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 200-300 ml vegetable stock
  • handful cashews (soaked in 200 ml hot water) *
  • 1 lemon juice
  • handful fresh parsley chopped
  • 2 tablespoons nutritional yeast *
  • Salt
  • Black Pepper

Method
 

Preparation
  1. Combine the listed seasonings to create a self-made cajun-seasoning mix.
  2. Blend the cashews after soaking for 30 minutes.
Prepare the vegetables
  1. Clean and optionally cut the mushrooms to your desired size. I recommend not cutting them too small, to retain some bite to them.
  2. Dice the onion and cut the bell pepper as small as the onion pieces. Mince the garlic cloves
Cooking Process
  1. In a pan, dry-fry the mushrooms on a high heat, stirring occasionally. When they start to develop some colour (7-8 minutes), reduce the heat to medium and add the olive oil. Continue for 2-3 minutes, before adding half the Cajun seasoning. Stir to coat well and continue for 30 seconds.
  2. Add onion, bell peppers and garlic cloves. Sauté until soft (5 minutes). Add tomato paste and stir until dissolved.
  3. Add vegetable stock and bring to a light simmer. Add blended cashews and stir it in. Let it simmer on a low heat for 5 minutes. Mix in the rest of the cajun seasoning.
  4. Bring a pot of water to a boil, heavily salt it and cook your pasta according to package instruction.
  5. Add lemon juice, nutritional yeast and fresh parsley to the sauce and give it a final taste. 1-2 minutes before al dente, add the pasta to the sauce (with some pasta water, if needed) and finish cooking it in the sauce

Notizen

  • I recommend using button mushrooms (sliced) or oyster mushrooms (halfed)
  • Sub for vegan cooking cream or coconut milk
  • Use vegan parmesan instead