Cajun Pasta with Vegetables
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Vegetarian pasta is a great way to enjoy all the health benefits, juiciness, and variety of vegetables. It's delicious and filling. Cajun seasoning adds a unique flavor and piquancy to the dish. The pasta includes mushrooms, bell peppers, zucchini, and plum tomatoes. All of this is sautéed in olive oil and tossed in a creamy sauce with cooked fettuccine pasta. Serve garnished with aromatic fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fettuccine
- 3 tbsp. l. olive oil
- 3 tablespoons salted butter
- 1 large green bell pepper, cut into strips
- 1 large red bell pepper, cut into strips
- 450 g of champignons, cut into 4 pieces
- 3 cloves garlic, crushed
- 4 tsp. Cajun seasoning
- 2 zucchinis, quartered lengthwise and thinly sliced
- 2.5 cups lightly salted vegetable broth
- 1 cup heavy cream
- 4 plum tomatoes, diced
- 8 green onions, chopped
- Chopped fresh parsley, for serving
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Recipes with similar ingredients: fettuccine pasta, sweet pepper, champignon mushrooms, plum tomatoes, zucchini, Cajun seasoning, cream
Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain and set the pasta aside.
- Meanwhile, in a large cast-iron skillet, heat 2 tablespoons each of olive oil and butter over high heat. Add the green and red bell peppers and mushrooms and sprinkle with garlic and 2 teaspoons of Cajun seasoning. Cook, without stirring, for a few seconds until the peppers and mushrooms begin to brown on the bottom, then cook, stirring gently, for about 1 minute.
- Add the remaining 1 tbsp olive oil and butter. Add the zucchini and another 2 tsp. Cajun seasoning and fry, stirring, for another 1-2 minutes.
- Reduce heat to medium. 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, then add the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
- Add the cooked pasta and shallots to the sauce and stir to coat completely. Season with salt and pepper to taste. Sprinkle with finely chopped parsley and serve.
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