1(14.5 oz) candiced tomatoes with green chilies, reserve juices for sauce
salt & pepper
1/2cupraw cashews(65 grams)
Cajun Spice Blend
1/4teaspoonsmoked paprika(or regular paprika)
Bring a pot of water to a boil (I add 1 tablespoon of salt to the water), then cook the pasta according to the directions on the package. When it's done cooking, drain and set aside.
While the pasta is cooking, heat the olive oil in a separate large skillet. Saute the onion, peppers, and mushrooms until they start to soften, about 5 to 8 minutes. Season the veggies with a 1/2 teaspoon of salt as you stir, and keep this on medium-low heat, so you can stir together the spice blend as the veggies cook.
In a small bowl, stir together the Cajun spice blend. Start with just a pinch of Cayenne pepper, because you can always add more later, but you can't undo spice! An 1/8 teaspoon of cayenne pepper makes this dish quite spicy, so I recommend starting with less than that.
To make the creamy sauce, drain the juices from the can of diced tomatoes directly into your blender. To this, add in the cashews, a 1/4 cup of water, and a 1/2 teaspoon of salt. Blend until very smooth, with no visible cashew pieces remaining.
Once the veggies are tender, add in the spice blend and stir briefly. Then, add in the diced tomatoes, creamy sauce, and the pasta, and toss well.
Taste the pasta, and adjust any seasoning, as needed. You can add more salt to boost the flavor, some freshly ground black pepper, and another pinch of cayenne pepper, if you like things spicier, or a little more smoked paprika, for more of a smoky flavor. Serve warm, with any extra garnishes you like. (I added chopped green onions and cilantro.) Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition information is for 1 of 4 servings. This information is automatically calculated, and is just an estimate, not a guarantee.