5clovesgarlic, minced(1 3/4 tbsp if using pre-minced garlic)
1 ½ -2Tbspcajun seasoningVaries for spice preference
1 ½C Cashew Cream (1 ½ raw Cashews + 1 C water)
1 ½Cchicken Stock
1tbsplemon juice
1/2tspsaltto taste
Instructions
First, Make your cashew cream. I recommend boiling your cashews in a little water 2-3 minutes to allow them to soften. This step is not required but I do believe it contributes to the creaminess of your sauce.Drain cashews & add to blender or food processor with a fresh cup of water. (do not use the water that was boiling with the cashews). Blend until smooth.
Boil water & cook pasta based on box instructions
In a Large frying pan, heat oil over medium heat. Add onions & peppers and cook for 4-5 minutes. Veggies should begin to soften.
Add the sliced sausage to the pan. Sausage should only need 2-3 minutes to cook through.
To the pan add minced garlic & cajun seasoning. For the cajun seasoning, I recommend starting with 1.5 Tbsp and increasing to taste based on desired spiciness). Toss to coat veggies with seasoning.
Add chicken stock & use a spatula to deglaze the pan before adding in lemon juice & cashew cream. Mix to combine the stock & cashew cream.
Lower the heat of the stove to low-medium & Allow the sauce to simmer for 1-2 minutes to thicken. Watch closely. Taste the sauce & salt + additional cajun seasoning, if desired.
Finally, add the cooked pasta to the pan of sauce & toss to coat. Garnish with fresh parsley & enjoy!
Notes
Kid Friendly: The Sauce & sausage in this recipe may be too spicy for little palettes. Set aside cooked pasta & sauteed peppers for a deconstructed version of this recipe. To Make Whole30: Use 4 Cups Cooked spaghetti squash instead of pasta. To make vegetarian: eliminate sausage & replace chicken stock with vegetable stock!