Calling all pasta lovers! I love this recipe because it takes pasta to a whole new level. Full of aromatic cajun spices and veggies. The original recipe comes from Connoisseurus Veg, linked below.
8 ounces dried whole wheat penne pasta
1 medium onion, diced
1 medium red bell pepper, roughly chopped
1 medium green bell pepper, roughly chopped
4 garlic cloves, minced
1 ½ teaspoons sweet paprika
1 ½ teaspoons dried thyme
1 teaspoon dried oregano
½ teaspoon black pepper
¼-½ teaspoon cayenne pepper (omit or just add ¼ teaspoon if you prefer the dish to not be as spicy)
2 tablespoons of whole wheat or all-purpose flour
1 cup full-fat coconut milk
2 (14 ounce) cans fire roasted tomatoes
1 teaspoon red wine vinegar
Salt, to taste (I used 1 teaspoon)
Hot sauce, to taste (optional)
Chopped fresh parsley, scallions, and/or chives, for serving
Recipe slightly adapted from the Connoisseurus Veg.
Bring a large pot of water to a boil. Add the pasta and cook according to the package directions.
While the pasta cooks, place a large skillet over medium heat. Add the onions and bell peppers with a tablespoon of water. Sweat the veggies for about 10 minutes, until they begin to soften.
Add the garlic, paprika, thyme, oregano, black pepper, cayenne, and pepper to the skillet. Sauté everything for about a minute, until fragrant.
Sprinkle in the flour and stir to form a paste that coats the veggies. Continue cooking and stirring for about a minute.
Slowly add the coconut milk, a bit at a time, stirring between additions to work out any lumps formed by the flour.
Once all of the coconut milk has been added, stir in the tomatoes.
Bring the sauce to a boil, lower the heat, and allow it to simmer for 10 to 15 minutes, until it thickens up a bit and the peppers become tender.
Stir in the vinegar. Season the sauce with salt to taste, and optionally some more cayenne pepper and/or hot sauce.
Stir in the pasta, then remove the skillet from heat.
Sprinkle the pasta with parsley, scallions, and/or chives. Serve.