Cajun Veggie Pasta

• 分量: 4 servings
• 調理時間: 40 minutes
• 総時間: 40 minutes

材料

Kosher salt, to taste

1 lb. fettuccine

3 tbsp. olive oil

3 tbsp. salted butter

2 large bell peppers (red and green)

3 garlic cloves, minced

4 1/2 tsp. Cajun seasoning, plus more to taste

4 Roma tomatoes, diced

1 lb. white mushrooms, halved (or quartered if large)

2 c. low-sodium vegetable broth

1/2 c. white wine (or sub a few Tbsp mirin or seasoned rice vinegar)

1 c. heavy cream

Black pepper, to taste

8 scallions, chopped

手順

1. Bring a pot of salted water to a boil. Add the pasta and cook as the package directs for al dente. Drain the pasta.

2. Meanwhile, heat 1 tablespoon each olive oil and butter in a large cast-iron skillet over high heat. Add the bell peppers and sprinkle with the garlic and 1½ teaspoons Cajun seasoning. Let the peppers sit a few seconds so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.

3. Add the tomatoes and another 1 heaping teaspoon Cajun seasoning and cook for 30 seconds. Remove the vegetable mixture to a plate.

4. Reduce the heat to medium-high. Add the remaining 2 tablespoons each olive oil and butter to the skillet, then add the mushrooms and toss. Add another 1½ teaspoons Cajun seasoning and cook, stirring, until the mushrooms start to soften, about 2 minutes.

5. Pour in the broth and wine and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce the heat to medium-low, pour in the heavy cream and cook, stirring constantly, until thickened, 3 minutes. Taste and add the remaining ½ teaspoon (or more) Cajun seasoning, some black pepper, and salt to taste. The sauce should be spicy!

6. Add the bell peppers and tomatoes to the sauce, including the juices from the plate. Stir and cook until bubbly, 1 to 2 minutes. Add the pasta, more salt, and the scallions and toss.

栄養

• カロリー: 894
• 脂肪総量: 43 g
• 飽和脂肪: 21 g
• トランス脂肪: 1 g
• コレステロール: 90 mg
• ナトリウム: 1459 mg
• 炭水化物総量: 95 g
• 食物繊維: 9 g
• 糖質総量: 13 g
• タンパク質: 22 g