Cajun Lentil Pasta
Creamy, full of spices and healthy!
This lentil cajun pasta is dairy and gluten-free and surprisingly you won’t miss a thing, it does taste really good with all the substitutions, but of course, you can always use normal penne pasta, cream cheese, and parmesan. For the sausage, feel free to use andouille sausage instead of sausage as well to even more cajun flavors. You can also add crawfish or shrimp to add even more to this dish!
If you don’t want to use cream cheese you can always use heavy cream or flour to thicken the sauce but I do think the cheese adds a nice flavor profile to this recipe. It is very cozy and comforting all while being healthy.
Recipe Below:
Servings: 6
Time cook: 1 hour and 30 minutes
Ingredients
1 link of turkey sausage, chopped (can use andouille)
1 lb of chicken, chopped
1 package of yellow lentil penne pasta
1 onion , chopped
1 zucchini, sliced
1 green bell pepper, chopped
1 yellow squash, sliced
1 Roma tomato, chopped
3 tablespoons of plant-based butter
3 cloves of garlic, minced
1/3 cup of chicken broth (use pasta water if need more liquid)
3 tablespoon of chive dairy free cream cheese (I used cashew)
4 tablespoons of dairy free Parmesan (I use 365)
fresh parsley
1 tablespoon of Cajun seasoning, add to taste
few dashes of Italian blend seasoning
salt and pepper to taste
add jalapeño or Louisiana hot sauce if you want more heat
Directions: Bake sausage and chicken accordingly, and set aside. In a large nonstick pan add 1/2 butter, onion and bell pepper. Cook for a few minutes, then add the garlic. Cook for another 5 minutes then add the squashes, tomato and half of the chicken broth and the seasonings. Cover on medium heat and cook for 15 minutes. While this is cooking cook the pasta accordingly, once done leave in pasta water as you might need some water to make the sauce. Once squash is cooked add in the cheeses and start to form the sauce. Once sauce has thicken add the pasta and meat, garnish with fresh parsley, enjoy!
