Southern-Style Cajun Pasta with Pecan Breadcrumbs

5 from 1 vote

Southern-Style Cajun Pasta with Pecan Breadcrumbs

This easy Southern-Style Cajun Pasta with Pecan Breadcrumbs dish has a buttery crunch from classic Southern pecans and a creamy dairy-free base that's irresistible.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Keyword: cajun, comfort foods, creamy, dairy-free, dinner, easy, gluten-free, meatless, pasta, pecans, southern, vegan, weeknight, weeknight meals

Servings: servings

Calories: 234kcal

Author: Shanika

Ingredients

PASTA:

1 (16 oz.) package Lumache pasta (You can use your fave pasta shape/type; See Notes for GF option)
1 tablespoon Extra virgin olive oil

ROASTED BELL PEPPERS/TOMATOES:

2 cups bell or mini sweet peppers, chopped or sliced
2 cups grape tomatoes, halved or whole

SAUCE:

1 tablespoon Extra virgin olive oil
1 tablespoon vegan butter
3 garlic cloves, minced
3 Tbsps nutritional yeast
2 Tbsps cajun seasoning, store-bought or homemade
2 Tbsps arrowroot starch (See Notes!)
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon dried parsley
Pinch of sea salt (Adjust based on your desired salt level)
Pinch of ground cinnamon
1 (13 oz.) can full-fat coconut cream/milk
¼ cup organic vegetable stock
2 Tbsps white cooking wine (You can sub with veggie stock)
1 cup grated dairy-free parmesan cheese (I love using Violife)
1 cup organic kale, chopped

PECAN BREADCRUMBS:

½ cup roughly chopped pecans (You can chop finely if preferred)
½ cup breadcrumbs, homemade or store-bought
1 tablespoon vegan butter, melted
½ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon dried oregano
Pinch of ground cinnamon

US Customary - Metric

Instructions

ROAST THE BELL PEPPERS + TOMATOES:

To roast the tomatoes and bell/sweet peppers, see my Herb Roasted Tomatoes recipe.

COOK THE PASTA:

Cook pasta according to packaging. NOTE: Limache cooks about the same time as most other pastas, usually 8-10 minutes, depending on brand.

MAKE THE PECAN BREADCRUMBS:

Preheat the oven to 375 degrees Fahrenheit and line a small baking sheet with parchment paper.
In a bowl, add the chopped pecans, breadcrumbs, garlic powder, parsley, oregano, cinnamon, and melted vegan butter together, mixing until combined and "semi-wet" in texture. Add mixture unto prepared baking sheet and bake for 5-8 minutes or until crumbs are golden brown and crispy. Remove from oven and let cool.

MAKE THE CREAMY SAUCE:

In a medium skillet over medium-high heat, add the olive oil and butter until melted. Add the garlic cloves and sauté for 1 minute or so, until fragrant.
Add the nutritional yeast, salt, black pepper, smoked paprika, parsley, cajun seasoning, cinnamon, and flour, whisking until combined.
Reduce the heat to medium-low and slowly add in the coconut cream/milk, veggie stock, and white cooking wine, whisking until combined. Let it slightly bubble for 1-2 minutes and then add in the kale, stirring to combine. Add in the grated parmesan, stirring until fully melted and sauce thickens, about 1-2 minutes.
When the pasta is done, drain it and add it to the sauce along with the roasted tomatoes + bell peppers, tossing until sauce fully coats + sticks to pasta.

ASSEMBLY:

Serve creamy pasta immediately into prepared bowl(s) or plate(s) and top with spoonfuls of pecan breadcrumbs. Enjoy with a side of bread or salad, if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
OIL: You can also use coconut oil, avocado oil, or grapeseed oil, instead of olive oil.
PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that the coconut cream/milk is GF-friendly.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Salmon Alfredo Pasta. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular cornstarch or all-purpose flour, which both act as a thickening agent.

Nutrition