Serves 6
35 min
Cajun Veggie Pasta
Recipe GLPR8598cd4ab94205
A vibrant one-skillet pasta featuring sautéed bell peppers, mushrooms, and zucchini kissed with Cajun spices, then tossed with fettuccine in a creamy, tangy sauce infused with fresh tomatoes and scallions. This satisfying vegetarian main comes together in about 35 minutes with bold, warming flavors.
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Ingredients
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 to taste
Chopped fresh parsley for garnish
Directions
Fill a large pot with salted water and bring to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente. Drain in a colander and set the cooked pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large cast-iron skillet over high heat until the mixture shimmers. Add the sliced green and red bell peppers along with the quartered mushrooms. Sprinkle the minced garlic and 2 teaspoons of the Cajun seasoning over the vegetables. Allow them to sit undisturbed for a few seconds to develop color on the bottom, then stir gently and cook for about 1 minute.
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the sliced zucchini and the remaining 2 teaspoons of Cajun seasoning. Stir well and cook for 1 to 2 minutes, stirring frequently, until the zucchini begins to soften slightly.
Reduce the heat to medium-high. Pour in the vegetable broth and bring to a boil. Simmer for 5 minutes, scraping the bottom of the skillet with a wooden spoon to incorporate any browned bits. Reduce the heat to medium-low, then pour in the heavy cream. Add the diced tomatoes and cook, stirring constantly, until the sauce thickens to a creamy consistency, approximately 3 minutes. The finished sauce should be spicy and flavorful.
Add the drained cooked pasta and chopped scallions to the skillet, tossing gently to coat all the pasta evenly with the Cajun cream sauce. Season to taste with kosher salt and freshly ground black pepper. Divide among serving bowls and garnish generously with chopped fresh parsley before serving.
