Cajun Cavatappi

by Ashlie Jacobs

This recipe is a flavorful and satisfying vegan twist on a classic pasta dish. Creamy coconut milk combined with the bold blackened seasoning creates a rich and spicy sauce that perfectly coats the cavatappi pasta. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress all.

Servings

5-7

Prep Time

10 min

Total Time

40 min

Cook Time

30 min

  • 2 large garlic cloves, minced

  • 1 (28-ounce) can crushed tomatoes (no salt added)

  • 7 ounces unsweetened coconut milk

  • 8 ounces white mushrooms, diced

  • 2-3 scallion white’s thinly sliced

  • ½ cup low sodium vegetable broth

  • 14.5 ounces cavatappi pasta (or cellentani)

  • 6 vegan breakfast sausage patties

  • Olive oil

  • Salt

Ingredients:

Blackened Seasoning:

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon Italian seasoning

  • 1 teaspoon cayenne pepper (adjust to your spice preference)

  • ½ teaspoon dried thyme

  • ½ teaspoon dried basil

  • ¼ teaspoon black pepper

  1. Prep the ingredients: Mince the garlic, dice the mushrooms, and thinly slice the scallions (only use the whites).

  2. Cook the sausage: Prepare the vegan sausage patties according to package instructions. I recommend the oven method for healthier results. Slice into about 6 small bite-sized pieces for each patty.

  3. Cook the pasta: Bring a large pot of salted water to a boil. Add a drizzle of olive oil and cook the cavatappi according to package instructions. Drain the pasta.

  4. Sauté the mushrooms and onions: Heat a large pan over medium heat with a drizzle of olive oil. Add the mushrooms and scallion whites and cook until the mushrooms are golden brown, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

  5. Make the sauce: Add the blackened seasoning to the pan with the mushrooms and cook for 1-2 minutes, stirring constantly. Pour in the crushed tomatoes, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat to medium-low and simmer for 5-10 minutes to allow the flavors to meld.

  6. Add it all together: Add the cooked and sliced vegan sausage to the sauce. Then, toss the drained cavatappi into the pan and mix well to coat the pasta in the creamy sauce. 

  7. Serve and enjoy! Plate the pasta and garnish with vegan mozzarella cheese and chopped fresh or dired basil (optional).

Instructions:

    • Adjust the amount of cayenne pepper in the blackened seasoning to your preferred spice level.

    • For leftovers it is better to keep the sauce and pasta seperated

    • You can substitute other types of vegan sausage for the MorningStar Farms breakfast sausage patties.

    • Violife vegan cheese is also a great substitute for Follow Your Heart vegan mozzarella cheese.

    • Barilla protein+ pasta is a great choice for this meal! Specifically their cellentani Pasta

  • 1 Serving

    Calories: ~500

    Protein: ~25g

    Carbohydrates: ~65g

    Dietary Fiber: ~10g

    Sugars: ~8g

    Fat: ~18g

    Saturated Fat: ~8g

    Sodium: ~700mg

    Cholesterol: 0mg

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)