Creamy Cajun Oyster Mushroom Pasta
This oyster mushroom pasta is a flavor-packed delight that you won't be able to resist. The recipe has crispy oyster mushrooms, vibrant bell peppers, sweet onions, and juicy chopped tomatoes, all tossed in a blend of aromatic Cajun seasonings and rich coconut cream. The best part is that you can enjoy it in 30 minutes!
Servings 2 servings
Calories 685kcal
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
Ingredients
- 2 servings Pasta we used penne, but you can choose any other pasta
- 4 Tbsp Olive oil
- 10 oz Oyster mushrooms
- 1 Onion (medium)
- ½ Bell Pepper
- 1 14-oz can Chopped tomatoes
- ⅓ cup Veggie broth
- ⅓ cup Full-fat coconut cream (canned)
- 2 Spring onion
- Salt and Pepper to taste
Homemade cajun seasoning
- ¼ tsp Cayenne pepper
- 2 tsp Sweet smoked paprika powder
- 1 tsp Oregano dried
- 1 tsp Thyme (dried)
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Black pepper
- ¼ tsp Salt
Instructions
Pan-frying oyster mushrooms
- Cut the end of the stem of pearl oyster mushrooms and tear the cap into small shreds with your hands. If the stem is soft enough, you can shred them as well.
- Take a small bowl and mix the marinade (olive oil, cayenne pepper, sweet smoked paprika powder, dried oregano, dried thyme, garlic powder, onion powder, black pepper, and salt)
- Add shredded oyster mushroom to the marinade and mix well. Leave it for 5-10 minutes.
- Take a frying pan or a skillet and heat it to high heat. Add the marinated oyster mushrooms in one layer (work in batches if you plan to make more servings).
- Stir with a spatula and fry the shredded oyster mushrooms until nice and crispy. It took us about 10-15 minutes tops. Add a dash of (1 tsp) olive oil if the oyster mushroom feels too dry.
Prepare the other ingredients
- Peel and chop the onion. Wash the bell pepper. Make ¼-inch (4-5 mm) wide slices. Quick tips: If you have large bell peppers, you might want to cut the strips in half.
Making the Cajun pasta sauce
- Take the same frying pan or skillet you used to fry the mushroom and heat to medium. Add chopped onion and fry them for approx. 2-3 minutes until the onion gets soft and tender.
- Add sliced bell pepper and fry them together for another 5 minutes. You are ready when the bell pepper slices soften and have little brownish edges. The same for the onions, as they become caramelized and brownish.
- Add canned chopped tomatoes and bring them to a boil. Cook until tomatoes soften.
- Add veggie broth and full-fat coconut cream and stir until combined. Bring it to a boil.
- Add cooked pasta and pan-fried oyster mushroom shreds, and enjoy!
Video
[adthrive-in-post-video-player video-id="37DBzyqd" upload-date="2021-02-09T18:14:41.000Z" name="Vegan Cajun Chicken Pasta" description="If you are craving a rich, spicy and creamy Vegan Cajun Pasta Sauce this will be the one to make. We added some shredded oyster mushrooms as they are just the best vegan chicken alternative ever and voila here is an absolutely delicious and creamy Vegan Cajun Chicken Pasta to enjoy in about 30 minutes" player-type="collapse" override-embed="true"]
Notes
- Use high heat - Fry the oyster mushroom shreds on high heat, so the mushrooms are really fried rather than cooked. In our experience, oyster mushrooms release less moisture than cremini or portobello mushrooms, but still, high heat is what you need in this recipe.
- Don't fry together onions, bell peppers, and mushrooms - Onion and bell pepper need medium heat as they will burn on high heat, while mushrooms need high heat to get them crispy. You can use the same skillet, though, as they can soak up each other's juices.
- Don't cook pasta in the sauce - We don't recommend it. The pasta release too much starch and will thicken the sauce too much. It is harder to estimate how much extra liquid you need, so the pasta doesn't absorb too much and dry up the sauce. This pasta dish will be way tastier if you cook the pasta separately.
- Alternatively, you can bake them as we did in our vegan gyros recipe.