Cajun Chicken & Mushroom Cavatappi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cajun Chicken & Mushroom Cavatappi

Cajun Chicken & Mushroom Cavatappi

with Creamy Tomato Sauce, Green Pepper & Scallions

Get ready for a rich, luscious vegan pasta dinner! Coconut milk may sound like an odd addition to your go-to red sauce, but trust us, it’s what gives our vegan veggie-packed pasta its next-level creaminess. You’ll start by sautéing mushrooms and green pepper, adding scallion and garlic, then creating a creamy spiced roux right in the pan for maximum Cajun flavor. Diced tomatoes and coconut milk bring it all together for a sauce so delicious that cavatappi pasta can’t resist hopping right in. If you’re feeling the bayou in you, finish with hot sauce and let the good times roll!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

4 ounce

Button Mushrooms

1 unit

Long Green Pepper

2 clove


2 unit


6 ounce

Cavatappi Pasta

(Contains Wheat)

1 tablespoon


(Contains Wheat)

1 tablespoon

Blackening Spices

13.76 ounce

Crushed Tomatoes

1 unit

Coconut Milk

(Contains Tree Nuts)

2 unit

Mushroom Stock Concentrate

1 unit

Veggie Stock Concentrate

1 teaspoon

Hot Sauce

10 ounce

Chopped Chicken Breast

Not included in your delivery



5 teaspoon

Cooking Oil

½ teaspoon


1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories950 kcal
Fat35 g
Saturated Fat17 g
Carbohydrate104 g
Sugar23 g
Dietary Fiber10 g
Protein50 g
Cholesterol105 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Core and thinly slice green pepper into strips. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Cook Pasta

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and season with salt and pepper; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Start Sauce

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and green pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. • Stir in garlic, scallion whites, flour, Blackening Spice, and another large drizzle of oil; cook, stirring, until fragrant, 1-2 minutes.

Use pan used for shrimp or chicken here.

Finish Sauce

• Add crushed tomatoes to same pan and cook, stirring, until jammy, 2-3 minutes. Stir in coconut milk (shaking first), stock concentrates, ½ tsp sugar, and ¼ cup reserved pasta cooking water (1 tsp sugar and 1⁄3 cup pasta cooking water for 4 servings). • Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Season with salt and pepper.

Toss Pasta

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

Add shrimp or chicken to sauce along with cavatappi.

Finish & Serve

• Divide pasta between bowls. Garnish with scallion greens and drizzle with as much hot sauce as you like. Serve.

Chicken is fully cooked when internal temperature reaches 165°.