Recettes

Cajun-Style Fettuccine Alfredo with Blackened Soy Curls Recipe

Get ready to turn up the heat on your next pasta night with this bold and comforting Cajun-Style Fettuccine Alfredo with Blackened Soy Curls. Creamy, smoky, and packed with Southern flair, this dish combines a rich, dairy-free Alfredo sauce with perfectly spiced, pan-seared soy curls that mimic blackened chicken — but completely plant-based. Whether you're craving something cozy or want to impress with a flavorful twist on a classic, this recipe delivers all the indulgence of comfort food with a spicy kick and a cruelty-free edge. Ideal for weeknight dinners or sharing with guests, this is one vegan pasta you’ll want to make again and again. Ingredients You'll Need: Blackened Chick’n: 1/2 (8 oz) bag Butler soy curls (about 2 1/2 cups) (Bulk option of Butler soy curls are also available) 1 teaspoon kosher salt 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper Fettuccine and Vegetables 1 pound fettuccine 2 tablespoons extra-virgin olive oil 1 pint cherry tomatoes 1 1/2 cups chopped red bell peppers (about 2 medium peppers) 1 1/2 cups chopped orange bell peppers (about 2 medium peppers) Cajun-Style Alfredo Sauce 1 1/4 cups raw cashews, soaked in hot water for 15 minutes 2 cups unflavored and unsweetened non-dairy milk 1/2 cup nutritional yeast 5 cloves garlic, peeled 2 teaspoons Cajun seasoning, plus more if desired For Garnish: Shredded or grated vegan parmesan Thinly sliced green onions Minced fresh parsley Instructions: Soak the soy curls in hot water for 8 to 10 minutes. Drain and thoroughly squeeze out the excess water through a fine-mesh sieve or cheesecloth. Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the fettuccine according to the package directions until al dente. Before draining, reserve one cup of the starchy cooking water. Drain the pasta, but do not rinse. To make the sauce, drain and rinse the cashews and place them in a high-powered blender along with the milk, nutritional yeast, garlic, and Cajun seasoning. Blend until very smooth. Set aside. For the salt and spices for the blackened chick’n into a large bowl. Using a fork or west, mix the seasonings well. Toss the soy curls in the seasonings and coat generously using your hands. To cook the vegetables, heat the olive oil and a sauté pan over high heat. You’ll know the oil is hot enough when it is shimmering and slides easily around the bottom of the pan. When the oil is hot, carefully add the tomatoes and cook for one minute without disturbing them. Stir gently and cook until the tomatoes begin to blister, 2 to 3 more minutes. Add the bell peppers and sauté until they’re softened, 5 to 7 minutes. Carefully remove the tomatoes and peppers from the pan with a slotted spoon and lower the heat to medium-high. Place the season soy curls in the pan and an even layer. Cook, giving them a good stir every 2 to 3 minutes until they look slightly crisped around the edges, 8 to 10 minutes. Reduced to low heat. Add the fettuccine, sauce, and tomatoes, and peppers to the pan with the soy curls, tossing to combine all the ingredients well. If the sauce seems too thick, add the reserved pasta water 1/4 cup at a time until the sauce reaches the desired consistency. Taste and add salt or more Cajun seasoning if needed. Serve immediately garnished with Parmesan, green onions, and parsley. Source: Sweet Simple Vegan