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Creamy Cajun White Bean Pasta
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Creamy Cajun White Bean Pasta

35 minServes 6Nutri-Score B€€
from @skyler_vibin11 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pasta (any short shape, from a box)Grains450 g
  • bell pepper (sliced)Produce1 piece
  • onion (sliced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • oil (optional, for cooking)Pantry15 ml
  • white northern beans (2 cans, drained and rinsed)Pantry480 g
  • nutritional yeast (tablespoons)Pantry4 pieces
  • Cajun seasoning (to taste)Spices10 g
  • vegan chicken or veggie brothPantry240 ml
  • pasta water (reserved from cooking)Other120 ml
  • vegan Parmesan cheese (grated)Fresh30 g
  • vegan cheddar cheese (shredded)Fresh60 g
  • plant-based chickenFresh200 g
  • Sazón seasoningSpices5 g
  • chicken seasoningSpices5 g

per serving

Nutrition

404kcal

Carbs
67 g
Proteins
18 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Blender
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil and cook the pasta until al dente.
    • Reserve some pasta water, then drain the pasta.
    Step 1

  2. Sauté the vegetables

    • Heat the oil in a frying pan and add the sliced bell pepper and onion.
    • Cook until softened, then add the minced garlic and cook briefly until fragrant.
    Step 2

  3. Cook the plant chicken

    • Add the plant-based chicken to the pan and season with Sazón and chicken seasoning.
    • Cook until golden and cooked through.
    Step 3

  4. Blend the white bean sauce

    • Blend the white northern beans with the nutritional yeast, Cajun seasoning and broth until smooth.
    • Blend longer for a smoother texture, adding pasta water to loosen.
    Step 4

  5. Combine and finish

    • Pour the blended sauce into the pan with the vegetables and chicken.
    • Stir in the vegan Parmesan and vegan cheddar and warm through, loosening with pasta water if needed.
    • Toss with the drained pasta and serve.
    Step 5
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