Description
This dairy-free Cashew Cream Cajun Chicken Pasta is a flavorful and creamy gluten-free dish featuring tender chicken, vibrant peppers, and a rich cashew-based sauce infused with Cajun spices. Perfect for those seeking a comforting yet healthy meal without dairy, this recipe blends robust seasoning with a smooth, plant-based cream to create an indulgent pasta experience.
Ingredients
Scale
Cashew Cream
- 3/4 cup raw cashews
- broth (quantity for blending, approx. 3/4 cup)
- nutritional yeast (2 tablespoons)
- salt (to taste)
- pepper (to taste)
Pasta and Chicken
- 12 ounces gluten-free pasta
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil (for cooking chicken and vegetables)
Vegetables and Seasonings
- 1/2 small yellow onion, diced
- 1/2 large red bell pepper, sliced
- 1/2 large yellow or orange bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- Cajun seasoning (or a blend of spices, approx. 1 tablespoon)
- Fresh parsley for garnish
Instructions
- Soak Cashews: Soak the raw cashews in boiled water for at least 30 minutes to soften, or alternatively simmer them for 10 minutes until they become plump. This step ensures the cashews will blend smoothly into a creamy sauce.
- Cook Pasta: Prepare the gluten-free pasta according to the package instructions. Before draining, reserve 3/4 cup of the cooking water to help adjust the sauce consistency later.
- Prepare Seasoning: In a bowl, combine the Cajun seasoning or your preferred spice blend to have it ready for cooking. This mix will infuse the dish with bold, aromatic flavors.
- Cook Chicken: Heat olive oil in a skillet over medium heat and cook the chicken breasts until browned and fully cooked through. Once done, remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion, sliced red and yellow/orange peppers, and minced garlic. Sauté until the vegetables are tender and fragrant, absorbing the skillet’s flavors.
- Add Tomato Paste and Spices: Stir in the tomato paste and the prepared Cajun spices into the sautéed vegetables. Cook briefly until the mixture becomes aromatic and well combined.
- Make Cashew Cream: Drain the soaked cashews and blend them with broth, nutritional yeast, salt, and pepper until the mixture is smooth and creamy, creating a luscious dairy-free sauce.
- Combine and Heat: Return the cooked chicken to the skillet and add the drained pasta. Pour in the cashew cream sauce and mix everything thoroughly. Use the reserved pasta water as needed to adjust the sauce to your desired consistency.
- Serve: Plate the pasta hot and garnish with fresh parsley for a pop of color and fresh flavor. Enjoy your creamy, dairy-free Cajun chicken pasta!
Notes
- Soaking cashews overnight is an alternative to the quicker soaking method and can yield an even creamier sauce.
- Adjust Cajun seasoning according to your desired spice level.
- Use gluten-free pasta brands you trust to ensure the best texture.
- Reserve pasta cooking water carefully as it helps in achieving a smooth sauce consistency.
- For a vegan version, substitute chicken with mushrooms or plant-based protein.
