Creamy, spicy, and delicious! Cajun pasta was one of my favorite meals growing up, and it’s super simple to veganize with a handful of cashews and your favorite vegan chicken.
Ingredients/ shopping list:
- 1 pack fettuccine noodles (or pasta of choice)
- 4 oz. Butler Soy Curls (or favorite vegan chicken)
- 1 bell pepper
- ½ onion, diced
- 4 cloves garlic, minced
- 1 cup raw cashews
- 2 tablespoons nutritional yeast
- 1 tablespoon cajun seasoning, or to taste
- optional: cilantro or parsley, to top
Cooking Instructions:
Step 1.
Prep your ingredients by mincing garlic, dicing bell pepper and onion. Soak cashews in 3/4 cup of hot water to soften.
Step 2.
If using Butler Soy Curls, Place 1/2 of an 8 oz. bag of Soy Curls (approx. 2 1/2 cups) in a container large enough to cover with warm water and soak for 8-10 minutes to re-hydrate, then drain excess water. Add 2 Tbsp. Butler Chik-Style Seasoning (or your favorite seasoning) & sautee until lightly browned. Set aside
Step 3.
When cashews are softened, add 2 tablespoons nutritional yeast and blend until smooth. This is your cashew cream!
Step 4.
Cook and drain noodles, reserving 1/2 cup of pasta water.
Step 5.
To skillet, sautee bell peppers and onion in 1 tablespoon of olive oil for 3-5 minutes until onions are translucent. Add garlic and cook for 30 seconds or until fragrant.
Step 6.
To skillet, add cashew cream, pasta water, vegan chicken, cajun seasoning. Taste and add more seasoning if desired.
Step 7.
Top with cilantro or parsley and enjoy!
