Jambalaya Pasta
This one-pot jambalaya pasta recipe cooks in one pot in under 20 minutes. Loaded with veggies in a spicy creamy tomato broth. Served with oil-free cornbread, it's the perfect marriage between sweet and spicy.
Servings: 6 servings
Calories: 247kcal
Equipment
Ingredients
- 8 ounces mushrooms sliced or 3 Field Roast Spicy Sausage, sliced
- 1 white onion diced
- 3 stalks celery diced
- 2 cloves garlic mined
- 1 red bell pepper diced
- 15 ounces canned diced tomatoes 1 can
- 10 ounces penne pasta or pasta of choice
- 4 cups vegetable broth
- 2 teaspoons vegan Worchestershire sauce I used Annie's
- 1 teaspoon Cajun seasoning I used Louisiana Cajun Seasoning
- ½ cup oat milk
- 3 Tablespoons nutritional yeast
- Salt and pepper to taste
Garnish
- Vegan Parmesan Cheese
- Parsley chopped
Instructions
- In a large stockpot, saute the garlic, onions, and celery until onions are translucent.
- Add either the mushrooms or the spicy vegan sausage.
- Cook until brown.
- Now add the red bell pepper, can of diced tomatoes, cajun seasoning, and vegan Worchestershire sauce.
- Add pasta and the vegetable broth
- Bring to a boil, cover, and reduce the heat to medium and cook for 10 minutes.
- In the meantime, blend the oat milk and nutritional yeast or whisk together.
- Next, remove the cover from the pot, and add the oat milk/nutritional yeast mixture.
- Stir uncovered; the sauce will thicken as it is stirred.
- Serve with veganvegan parmesan cheese on top and sprinkle with parsley.
- I served with oil-free cornbread.
Notes
Whenever I'm in a hurry, Easy One-Pot Meals make life so much easier, especially when it all cooks in one pot. Jambalaya pasta, for example, cooks in the same pot, making a quick and easy meal as well as an easy clean-up.
Nutrition
Calories: 247kcal | Carbohydrates: 49g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 786mg | Potassium: 592mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1335IU | Vitamin C: 35mg | Calcium: 80mg | Iron: 2mg