Ingredients
Cajun Pasta:
8 oz Banza Chickpea Penne Pasta, or pasta of choice
1 Medium red bell pepper, roughly chopped
1 Medium green bell pepper, roughly chopped
½ Medium orange bell pepper, roughly chopped
2 cups Sliced Mushrooms
½ Small onion, roughly chopped
3 Garlic cloves, minced
1 tsp Fresh Thyme
2 tbsp Vegan Butter (or cooking oil)
Cajun Seasoning:
2 tsp Smoked Paprika
1 tsp Oregano
1 tsp Thyme
1 tsp Garlic Powder
½ tsp Onion Powder
½ tsp Cayenne Pepper (or to taste)
¼ tsp Black Pepper
¼ tsp Sea Salt
Cashew Cream Sauce:
1 ½ cups Raw Cashews
2 cups Vegetable Broth
4 Garlic Cloves
½ tsp Sea Salt
Directions
Step 1
Add 1 1/2 cups of cashews to a bowl. Boil 2 cups of water and pour it over the cashews and let that sit for 15 mins. Drain, rinse and add your cashews to a blender. Add vegetable broth, 4 cloves of garlic, sea salt then blend for 1-2 mins. Set aside.
Step 2
Chop 1/2 onion, red bell pepper, green bell pepper, orange bell pepper. Add tbs vegan butter to a skillet on medium heat. Once the butter melts add in your onion and sauce until translucent.
Step 3
Add in your minced garlic, mix, add the sliced mushrooms, thyme, sea salt, mix again and sauce for 5 mins.
Step 4
Then add your peppers and cook for another 3-5 mins, pour in your cashew cream, cajun seasoning, mix thoroughly and reduce your heat to low.
Step 5
Bring 6 cups of water in a large pot to a boil. Add in your pasta, reduce to simmer and cook for 8-9 mins. Make sure to mix frequently.
Step 6
Drain your pasta and fold it into your cream sauce and serve.
