Creamy Vegan Cajun Pasta Sauce
If you are craving a rich, spicy and creamy Vegan Cajun Pasta Sauce this will be the one to make. We added some shredded oyster mushrooms as they are just the best vegan chicken alternative ever and voila here is an absolutely delicious and creamy Vegan Cajun Chicken Pasta to enjoy in about 30 minutes
Servings 2 servings
Making vegan shredded chicken using oyster mushrooms
Cut the end of the stem of pearl oyster mushrooms and tear the cap into small shreds with your hands. If the stem is soft enough you can shred them as well.
Take a small bowl and mix the marinade (olive oil, cayenne pepper, sweet smoked paprika powder, dried oregano, dried thyme, garlic powder, onion powder, black pepper, and salt)
Add shredded oyster mushroom to the marinade and mix well. Leave it for 5-10 minutes.
Take a frying pan or a skillet and heat it to high heat. Add the marinated oyster mushrooms in one layer (work in batches if you plan to make more servings).
Stir with a spatula and fry the shredded oyster mushrooms until nice and crispy. It took us about 10-15 minutes tops. Add a dash of (1 tsp) olive oil if the oyster mushroom feels too dry.
Alternatively, you can bake them as we did in our Vegan Gyros recipe. Place a parchment paper in a sheet pan. Spread the shredded oyster mushrooms preferably in one layer. Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 40 minutes or until crispy on the edges. Watch how it progresses, and flip occasionally to make sure all sides are nicely baked and crispy.
Prepare the other ingredients
Making vegan Cajun pasta
Take the same frying pan or skillet you used to fry the mushroom and heat to medium. Add chopped onion and fry them for approx. 2-3 minutes until onion gets soft and tender.
Add sliced bell pepper and fry them together for another 5 minutes. You are ready, when the bell pepper slices soften and have a little brownish edges. The same for the onions, as they become caramelized and brownish.
Add canned chopped tomatoes (we use Cirio's*) and bring it to boil. Cook until tomatoes soften.
Add veggie broth and full-fat coconut milk and stir until combined. Bring it to boil and you have a creamy and rich sauce.
Add cooked pasta and fried oyster mushrooms shreds and enjoy!
Top tips to make this dish perfect every time
- Use high heat - You need to fry the oyster mushroom shreds on high heat otherwise the liquid they release will not evaporate. In that case, the mushrooms will be cooked rather than fried. They will turn out soft, but not crispy. In our experience oyster mushrooms release less moisture than button mushrooms, but still high heat is what you need in this recipe.
- Adjust the amount of olive oil - It is enough to marinate the mushrooms shreds for 5-10 minutes. If you want to or need to marinate longer (like overnight), and the mushroom feels too dry, it means that probably all juices have been soaked up. You need to add a dash of olive oil to the skillet before frying to make sure it will not only get crisp but cooked as well.
- Don't fry together onions, bell peppers and mushrooms - Onion and bell pepper need medium heat as they will burn on high heat, while mushrooms need high heat to get them crispy. You can use the same skillet though as they can soak up each other's juices.
- Why it is not a one-pot dish? - We don't recommend cooking pasta in the sauce even if you use more veggie broth as sadly gluten-free pasta does not behave the same as regular pasta. Too many starch will be released and that will thicken it too much. The pasta can also absorb too much liquid and just dry the sauce up. This pasta dish will be way tastier, if you cook pasta separately.
Serving: 1serving | Calories: 722kcal | Carbohydrates: 73g | Protein: 17g | Fat: 44g | Saturated Fat: 17g | Sodium: 790mg | Potassium: 1513mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2607IU | Vitamin C: 67mg | Calcium: 139mg | Iron: 7mg