If you love the aromatic flavors of traditional jambalaya then this cajun jambalaya pasta recipe is for you! It's the perfect comfort food and comes together super quickly.
Servings 3 servings
- 9 oz fettuccine
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, finely chopped
- 2 cloves of garlic, minced
- 2 vegan Andouille or chipotle sausages
- 1 28 oz can diced tomatoes
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika powder
- 1 cup cooked kidney beans
- salt, to taste
- black pepper, to taste
- 1/4 cup fresh parsley, chopped
cook the fettuccine according to the instructions on the package. Set aside.
Finely chop the onion and the garlic. Dice the red and green bell pepper as well as the vegan chipotle or andouille sausage. Rinse and drain the canned kidney beans.
Then, heat some olive oil in a large pan. Sauté the onion for about two minutes until it's translucent. Then, add the garlic and cook for another minute. After that add the bell pepper and the vegan sausage and cook on high heat for another 5 minutes.
Add the diced tomatoes and the spices and cook for 5 more minutes. Serve over fettuccine and sprinkle with chopped parsley.
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Cholesterol: 24mg | Sodium: 9mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1735IU | Vitamin C: 85.9mg | Calcium: 26mg | Iron: 1mg