Ingredients:

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300g fettuccine pasta

2 TBSP olive oil 

1 TBSP vegan butter 

1.5 cups yellow onion, diced

6 garlic cloves, minced

1 large jarred red pepper

Pinch chili flakes 

1 tsp Cajun seasoning 

1/4 tsp smoked paprika or chipotle powder

Pinch cayenne pepper (optional if you like heat!)

400g tin fire roasted tomatoes

1/2 TBSP sugar

1 cup mushroom stock (or sub veggie)

1/2 cup unsweetened oat milk or oat cream

3-4 TBSP vegan cream cheese

Salt and pepper, to taste

Handful chopped fresh parsley for serving

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Directions:

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1) Boil fettuccine but cook 1-2 minutes under package directions. Do not strain until ready to add to the skillet (step 6).

 

2) Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the diced onion and sauté, stirring frequently until translucent (about 5 minutes).

 

3)  Add the minced garlic and chili flakes. Stir for another minute or so, until fragrant.

 

4) Add the chopped jarred pepper, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Stir to coat.

 

5) Add the tomatoes and sugar and stir well. Then, add the mushroom stock and oat milk/cream. Stir well to incorporate and bring to a boil.

 

6) Lower to a simmer and then add the strained pasta. Use tongs to coat well without breaking the pasta. Simmer for about 3-5 minutes, stirring here and there, until the sauce becomes creamy and sticks to the pasta.

 

7) Add in the dollops of cream cheese and mix well to coat all the strands of pasta.

 

8) Taste test and season with salt and pepper to taste (I don’t add salt to mine because my Cajun seasoning already has it). Top with fresh parsley and serve!