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Cajun-inspired 'chicken' pasta recipe

8 ratings

Spice up your pasta repertoire with this easy dish. What the Cluck 'chicken' 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
461 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
160g pack The Vegetarian Kitchen What the Cluck
2 spring onions, thinly sliced

Why not try...

The Vegetarian Butcher What the Cluck
Add variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan.

Shop ingredients

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

Each serving contains

Energy
1950kj
461kcal 23%
Fat
13g 19%
Saturates
3g 16%
Sugars
13g 14%
Salt
1.3g 22%

of the reference intake
Carbohydrate 70.5g Protein 18.9g Fibre 9.5g

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.

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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 What The Cluck and fry for 3-4 mins until lightly golden. Toss with the remaining Cajun seasoning.
Toss the sauce with the pasta until completely coated, then scatter over the What The Cluck and spring onions.