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 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Keyword: cajun, comfort foods, creamy, dairy-free, dinner, easy, gluten-free, meatless, pasta, pecans, southern, vegan, weeknight, weeknight meals
Servings: 4 servings
Calories: 234kcal
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
ROAST THE BELL PEPPERS + TOMATOES:
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.
- 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.
Calories: 234kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 193mg | Potassium: 471mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4303IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 3mg