Photo Credit: Ashley Hankins

Cajun-Style Fettuccine Alfredo with Blackened Chick’n

The creamy vegan sauce is made from cashews and nondairy milk, with soy curls as the “chicken.”

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Cajun-Style Fettuccine Alfredo with Blackened Chick'n

Cajun-Style Fettuccine Alfredo with Blackened Chick'n

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner
Keyword: blackened chicken, cajun, chicken, fettuccine alfredo
Servings: 4

Ingredients

Blackened Chick'n

  • 1/2 (8-ounce) bag soy curls (about 2½ cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper

Fettuccine and Vegetables:

  • 1 pound fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry tomatoes
  • 1 1/2 cups chopped red bell peppers (about 2 medium peppers)
  • 1 1/2 cups chopped orange bell peppers (about 2 medium peppers)

Cajun-Style Alfredo Sauce:

  • 1 1/4 cups raw cashews, soaked in hot water for 15 minutes
  • 2 cups unflavored and unsweetened nondairy milk
  • 1/2 cup nutritional yeast
  • 5 cloves garlic, peeled
  • 2 teaspoons Cajun seasoning, plus more if desired

For Garnish:

  • Shredded or grated vegan parmesan
  • Thinly sliced green onions
  • Minced fresh parsley

Instructions

  • Soak the soy curls in hot water for 8 to 10 minutes. Drain and thoroughly squeeze out the excess water through a fine-mesh sieve or cheesecloth.
  • Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the fettuccine according to the package directions until al dente. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta, but do not rinse.
  • To make the sauce, drain and rinse the cashews and place them in a high-powered blender along with the milk, nutritional yeast, garlic, and Cajun seasoning. Blend until very smooth. Set aside.
  • Pour the salt and spices for the blackened chick’n into a large bowl. Using a fork or whisk, mix the seasonings well. Toss the soy curls in with the seasonings and coat generously using your hands.
  • To cook the vegetables, heat the olive oil in a sauté pan over high heat. You’ll know the oil is hot enough when it is shimmering and slides easily around the bottom of the pan. When the oil is hot, carefully add the tomatoes and cook for 1 minute without disturbing. Stir gently and cook until the tomatoes begin to blister, 2 to 3 more minutes.
  • Add the bell peppers and sauté until they’re softened, 5 to 7 minutes. Carefully remove the tomatoes and peppers from the pan with a slotted spoon and lower the heat to medium-high.
  • Place the seasoned soy curls in the pan in an even layer. Cook, giving them a good stir every 2 to 3 minutes, until they look slightly crisped around the edges, 8 to 10 minutes. Reduce the heat to low.
  • Add the fettuccine, sauce, and tomatoes and peppers to the pan with the soy curls, tossing to combine all the ingredients well. If the sauce seems too thick, add the reserved pasta water ¼ cup at a time until the sauce reaches the desired consistency. Taste and add salt or more Cajun seasoning if needed.
  • Serve immediately garnished with parmesan, green onions and parsley.

Notes

make it vegan Excerpted from Make It Vegan: From Quick & Easy to Deep Fried & Delicious © 2021 by Ashley Hankins. Published by Victory Belt Publishing. 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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