This pasta dish is definitely high up on my “favorite’s list”. It’s packed with lots of veggies and has a little bit of heat as well. I made this for dinner the other night for us and a guest and after they had a second helping there was barely enough to put away for leftovers!
Recipe: Serves 3 – 4
8 oz of Pasta cooked according to package, drained and set aside
(I used Rotini, use what you like)
1/2 Yellow Bell Pepper (sliced)
1/2 Red Bell Pepper (sliced)
1/2 Green Bell Pepper (sliced)
1 medium Onion (sliced)
1 cup of Mushrooms (sliced)
3 cloves of Garlic (minced)
1 medium Zucchini (sliced)
1 small crown of Broccoli (cut into florets)
1/3 cup of marinated Sundried Tomatoes (in olive oil, diced)
1 cup of Non-Dairy Milk or Heavy Cream (I used unsweeted Coconut Milk)
2 teaspoons of Cajun Seasoning
1/4 teaspoon of Dried Oregano
1/8 teaspoon of Cayenne Pepper (optional)
1 teaspoon of Smoked Paprika
1/2 teaspoon Ground Black Pepper
1 teaspoon Sea Salt
1/2 teaspoon of Ground Cumin
1 teaspoon of Garlic Powder
2 tablespoons of Oil of your choice (for cooking)
In a large skillet on a medium heat, add oil. Then add in all of your veggies and garlic and saute until for 5 – 10 minutes or so. Add in all of your spices and saute for a few more minutes. Then turn your heat down to low and stir in your pasta and milk/cream and let simmer for an additional 5 minutes. If you want your sauce a little thicker then mix in a tablespoon of flour into your milk before you pour into the skillet.
**Notes – For a vegetarian option feel free to add parmesean cheese. Taste your sauce. If you want it spicer add more cayenne pepper or cajun seasoning. And these were the veggies I chose, you can add whatever you have or what is in season.
Serve and enjoy!