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Cajun-spiced vegan 'chicken' pasta recipe
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20 ratings
Spice up your pasta repertoire with this easy dish. Meat-free chicken-style pieces are fried with Cajun seasoning then scattered on top of a tomatoey pasta along with some spring onions for added crunch. Tuck in! See method
Ingredients
- 300g penne
- 2 tbsp vegetable oil
- 1 red onion, finely sliced
- 1 red pepper, deseeded and thinly sliced
- 2 tsp Cajun seasoning
- 300ml tomato passata
- 2 large garlic cloves, crushed
- handful baby spinach (roughly 50g)
- 3 tbsp coconut milk
- 1 x 200g pack meat-free chicken-style pieces
- 2 spring onions, thinly sliced
If you haven't got penne, try using fusilli or another short pasta
Each serving contains
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Energy
2085kj
496kcal
25%
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Fat
15g
22%
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Saturates
3g
14%
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Sugars
9g
10%
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Salt
1g
17%
of the reference intake
Carbohydrate 61.9g
Protein 25g
Fibre 5g
Method
- Bring a large pan of lightly salted water to the boil and cook the pasta according to pack instructions. Drain and return to the pan with 50ml of the cooking water.
- Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the onion and pepper and cook for 3 mins until softened. Add half the Cajun seasoning, the garlic and tomato passata and cook for 10 mins, stirring occasionally, until thickened.
- Add the spinach to the pan and allow to wilt, then stir through the coconut milk until glossy. Season to taste with a pinch of caster sugar, salt and black pepper.
- Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan over a high heat. Add the chicken-style pieces and cook to pack instructions. Toss with the remaining Cajun seasoning.
- Toss the sauce with the pasta until completely coated, then scatter over the chicken-style pieces and spring onions.
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