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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
