Vegan Cajun-Spiced Mushroom Cavatappi
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Vegan Cajun-Spiced Mushroom Cavatappi

Vegan Cajun-Spiced 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. Crushed 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 Spice

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

Not included in your delivery



1 teaspoon

Olive Oil

4 teaspoon

Cooking Oil

½ teaspoon



Nutrition Values

/ per serving
Calories760 kcal
Fat29 g
Saturated Fat16 g
Carbohydrate103 g
Sugar23 g
Dietary Fiber10 g
Protein19 g
Cholesterol0 mg
Sodium730 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
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.

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.

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.

Finish & Serve

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