I used to work for a restaurant back in college that served a Cajun chicken and sausage pasta that was pretty amazing. None of it was healthy. But this one is!
High in vitamin C from the bell peppers, selenium from the mushrooms, healthy fats from the cashews in the sauce, and the anti-inflammatory properties of capsaicin. This is a creamy pasta dish that you can feel good about!
Ingredients:
Sauce:
1 cup raw cashews, soaked for in hot water for at least 20 minutes
2 tbsp blackening spice
Juice of 1 lemon
1 cup of almond milk, unsweetened and unflavored
1 tsp apple cider vinegar
1 tsp salt
1 clove of garlic
Pasta:
16 oz. sliced baby bella mushrooms
2 tbsp Extra Virgin olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp. blackening spice
Pinch of salt
1 package of gluten free pasta
Fresh chopped parsley to garnish
Heat a large non-stick skillet over medium high heat and leave the pan dry. Add the sliced mushrooms to the dry pan and sauté, stirring occasionally, for 10 - 12 minutes. Once soft and slightly browned, remove from the pan.
Return the pan to medium heat and add the olive oil. Once the olive oil is shimmering, add the onion, red & green bell peppers. Sauté for about 5-8 minutes, stirring occasionally. Add the mushrooms back to the pan along with the blackening spice. Stir to coat and sauté for another 5-10 minutes.
While your veggies are cooking, combine all the sauce ingredients in a high speed blender and blender until smooth and creamy. Prepare the pasta according to the package directions.
Once the pasta is done, drain and add back to the pan. Add the sautéed veggies and pour the sauce over the top. Stir to coat, adding some pasta water if its too dry. Add extra salt if it needs it. Garnish with fresh parsley and serve hot!