Cajun Veggie Pasta2017-10-18
- Yield : 4 to 6 servings
- Cook Time : 30m
- Ready In : 35m
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- 1 pound fettuccine
- 3 tablespoons olive oil
- 3 tablespoons salted butter
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 pound white mushrooms, quartered
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning
- 2 zucchinis, quartered and sliced
- 2 1/2 cups low-sodium vegetable broth
- 1 cup heavy cream
- 4 Roma tomatoes, diced
- 8 scallions, chopped
- Kosher salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.