This creamy vegetarian pasta recipe is bright, spicy, and an absolutely delicious dinner! With onions, bell pepper, and a creamy sauce. A fantastic pasta loaded with flavor, and a great meatless dinner idea.
Cook pasta according to package instructions. Drain and set aside.
In a large pan heat the olive oil over medium heat. Add the chopped garlic and onions, and sauté for 4 to 5 minutes until translucent.
Add the chopped bell pepper and jalapeno, along with the Cajun seasoning and stir well to combine.
To the sauce, add the tomato paste, diced tomatoes with juices, salt, and the vegetable stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Once vegetables are tender, remove from heat and add in the salt, cream, lime juice, and fresh parsley.
Add the cooked pasta into the sauce, and simmer for 1-2 minutes until pasta is hot and cooked through. Taste, adding salt or pepper as desired. Serve immediately.
Notes
Dietary Modifications and Substitutions
This recipe is vegetarian. To make it vegan and dairy free, you can swap out the heavy whipping cream for coconut milk.
To make this recipe gluten free, ensure you use a certified gluten free pasta, and make sure all seasonings you use are also certified gluten free.
A Note On Heat
The heat from jalapenos is in the seeds and inner membranes. If you want a milder pasta, remove the seeds. If you want a spicier pasta, chop the jalapenos and leave the seeds in.