Louisiana Chick’n Pasta

Instructions

Step 1:

Begin by bringing a large pot of water to boil for the pasta.

Step 2:

Meanwhile, in a large pan over medium heat add the cooking oil. Add the sliced vegetables with the hot oil and cook 4-5 minutes. Transfer to a plate and set aside.

Step 3:

Once the water begins to boil, make your pasta according to packaging directions.

Step 4:

While the past cooks, make your cashew cream by combining the milk and cashews in a high speed blender. Blend for 30 seconds to 1 minute or until smooth. Set aside until ready to use.

Step 5:

Now we make the sauce. Add the olive oil to the prior used pan and heat to medium heat. Add the garlic and red pepper flakes. Cook for 1 minute.

Step 6:

Add the cashew cream mixture and the remaining ingredients. Heat just until the sauce begins to thicken. The heat might need to be lowered to a med/low level.

Step 7:

At this point the pasta should be finished. Add in the cooked vegetables and pasta. Toss together with salt and pepper to taste. If sauce is too thick add some pasta water to thin out.

Step 8:

Feel free to add non-dairy parmesan and parsley if desired for garnish. Enjoy!

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVINGS

4

Ingredients

1/2 Red Bell Pepper, sliced

1/2 Orange Bell Pepper, sliced

1/2 Green Bell Pepper, sliced

8 oz Baby Bella Mushrooms, cleaned & sliced

1 Medium Onion, sliced

1 lbs Pasta of Choice, I use Fusilli

2 Tbsp Oil for Cooking

Parsley, chopped for garnish

 

For the Sauce

1 Tbsp Olive Oil

1 Cup Raw Cashews

1 Cup Non-Dairy Milk

1 Cup Veggie Stock

2 Cloves Garlic, minced

1/2 tsp Red Pepper Flakes

1 tsp Paprika

1/2 tsp Cayenne Pepper

1/2 tsp Thyme (optional)

1/2 tsp Onion Powder

Salt & Pepper, to taste

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Leave A Comment

Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything. 

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Rate This Recipe

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Recipe Key

Vegan
Vegetarian
Dairy-Free
Gluten-Free

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