Vegan Cajun Chicken Pasta
For a hearty comfort food dinner, you just can’t beat creamy vegan Cajun chicken pasta! It’s a guaranteed crowd-pleaser full of bold flavours.
Ingredients
- ¾ cup cashews
- 8 ounces fettuccine or your favorite type (220g)
- 2 tablespoons vegan sour cream or unsweetened yogurt
- 4 tablespoons Cajun seasoning divided
- ¾ pound vegan chicken 340g
- 3 tablespoons olive oil
- ½ onion chopped
- 3 cloves garlic minced
- ¾ cup diced tomatoes
- 1 tablespoon tomato paste
- 1 ½ cup water
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt more to taste, if needed
- ½ cup vegan Parmesan cheese for serving, optional
- chopped parsley for serving
Instructions
- Soak cashews in hot water for 15 minutes.
- Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside. Reserve 1/2 cup of cooking water from pasta in case you will want to thin the sauce.
- Add vegan yogurt (or sour cream) and 1 tablespoon of Cajun seasoning to a medium bowl. Stir to combine.
- Add the chicken pieces to the sauce and stir to cover them evenly.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken and cook for about 5 minutes until browned. Stir once to get the even crust. Remove to the plate and set aside.
- To the same pan (no need to clean it) add chopped onion and garlic, cook for 3 minutes until softened.
- Add diced tomatoes, tomato paste and the remaining 1 tablespoon of cajun seasoning. Cook for 3 more minutes.
- Drain cashews and place them in a blender with 1 1/2 cup of clean water, salt and pepper. Blend until smooth.
- Add cashew cream to the pan and cook stirring until it thickens, will take a few minutes. Taste and add more salt if needed.
- Stir in pasta and chicken.
- Serve immediately with parmesan and parsley on top.
Notes
To store: Leftover Cajun chicken pasta can be stored in an airtight container and kept in the fridge for 3 to 4 days. Reheat it in the microwave until it’s warmed through, or in a skillet with a splash of vegetable broth to loosen up the cashew sauce.
To freeze: Freeze leftovers in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator and then reheat it according to the instructions above.
Cajun seasoning I used:
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
Nutrition
Calories: 397kcal | Carbohydrates: 41g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 513mg | Potassium: 410mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2399IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 4mg