Cajun-spiced vegan 'chicken' pasta recipe
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- Serves 4
- 10 mins to prepare and 15 mins to cook
- 496 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 2085kJ 496.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 61.9gProtein 25.0gFibre 5.0g
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.
- See more Vegan recipes
