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Cajun-spiced vegan 'chicken' pasta recipe

20 ratings

Spice up your pasta repertoire with this easy dish. Meat-free chicken-style pieces are fried with Cajun seasoning then scattered on top of a tomatoey pasta along with some spring onions for added crunch. Tuck in! See method

Serves 4
10 mins to prepare and 15 mins to cook
496 calories / serving
Vegan
Dairy-free

Ingredients

300g penne
2 tbsp vegetable oil
1 red onion, finely sliced
1 red pepper, deseeded and thinly sliced
2 tsp Cajun seasoning
300ml tomato passata
2 large garlic cloves, crushed
handful baby spinach (roughly 50g)
3 tbsp coconut milk
1 x 200g pack meat-free chicken-style pieces
2 spring onions, thinly sliced

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2085kj
496kcal 25%
Fat
15g 22%
Saturates
3g 14%
Sugars
9g 10%
Salt
1g 17%

of the reference intake
Carbohydrate 61.9g Protein 25g Fibre 5g

Method

Bring a large pan of lightly salted water to the boil and cook the pasta according to pack instructions. Drain and return to the pan with 50ml of the cooking water.
Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the onion and pepper and cook for 3 mins until softened. Add half the Cajun seasoning, the garlic and tomato passata and cook for 10 mins, stirring occasionally, until thickened.
Add the spinach to the pan and allow to wilt, then stir through the coconut milk until glossy. Season to taste with a pinch of caster sugar, salt and black pepper.
Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan over a high heat. Add the chicken-style pieces and cook to pack instructions. Toss with the remaining Cajun seasoning.
Toss the sauce with the pasta until completely coated, then scatter over the chicken-style pieces and spring onions.

See more Vegan recipes