Cajun Veggie Pasta

• 份量: 4 servings
• 活動時間: 40 minutes
• 總時間: 40 minutes

食材

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

步驟

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.

營養

• 卡路里: 894
• 總脂肪: 43 g
• 飽和脂肪: 21 g
• 反式脂肪: 1 g
• 膽固醇: 90 mg
• 鈉: 1459 mg
• 總碳水化合物: 95 g
• 膳食纖維: 9 g
• 總糖: 13 g
• 蛋白質: 22 g