Vegan Cajun-Spiced Mushroom Cavatappi

🥘 Ingredients

• black pepper
  1 tsp
• blackening spice
  1 tsp
• button mushrooms
  8 oz
• cavatappi pasta
  8 oz
• coconut milk
  1 c
• cooking oil
  1 tbsp
• crushed tomatoes
  1 c
• flour
  1 tbsp
• garlic
  2 cloves
• hot sauce
  1 unit
• long green pepper
  1 unit
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  1 unit
• sugar
  ½ tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice button mushrooms . Core and thinly slice long green pepper into strips. Peel and mince garlic . Trim and thinly slice scallions , separating whites from greens.

   button mushrooms: 8 oz, long green pepper: 1 unit, garlic: 2 cloves, scallions: 1 unit
2. 

   2

   Bring a large pot of salted water to a boil. Add cavatappi pasta to pot and cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ¾ cup pasta cooking water, then drain.

   cavatappi pasta: 8 oz
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and green pepper and cook, stirring occasionally, until browned and tender ⏱️ 6 minutes . Season with salt and black pepper .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Stir in garlic, scallion whites, flour , blackening spice , and another large drizzle of oil. Cook, stirring, until fragrant ⏱️ 2 minutes .

   flour: 1 tbsp, blackening spice: 1 tsp
5. 

   5

   Add crushed tomatoes to pan and cook, stirring, until jammy ⏱️ 3 minutes . Stir in coconut milk (shaken first), veggie stock concentrate , mushroom stock concentrate , sugar , and ¼ cup reserved pasta cooking water. Bring to a simmer and cook, stirring, until thickened ⏱️ 2 minutes . Season with salt and pepper to taste.

   crushed tomatoes: 1 c, coconut milk: 1 c, veggie stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, sugar: ½ tsp
6. 

   6

   Stir drained cavatappi and a drizzle of olive oil into pan with sauce and toss to coat.

   olive oil: 1 tbsp
7. 7

   Divide pasta between bowls. Garnish with scallion greens and drizzle with hot sauce to taste. Serve.

   hot sauce: 1 unit