Ingredients

3/4 cup raw cashews

12 ounces gluten free pasta

3 tablespoons olive oil, divided

1 pound boneless skinless chicken breasts, cut into bite sized pieces

1/2 small yellow onion, finely diced

1/2 a large red pepper, thinly sliced

1/2 a large yellow or orange pepper, thinly sliced

3 cloves of garlic, chopped

2 tablespoons tomato paste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

¼ teaspoon dried thyme

Pinch or two of cayenne (optional)

OR 2 tablespoons Cajun seasoning instead of onion powder, garlic powder, oregano, paprika, and thyme

1 1/2 cups broth, chicken or vegetable broth both work well

2 tablespoons nutritional yeast

1 1/2 teaspoons salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

Parsley, to garnish (optional)

Instructions

Step 1: Soak the raw cashews in a heatproof bowl with just boiled water for at least 30 minutes or up to an hour. If short on time, simmer cashews on the stove for about 10 minutes until pale and plump.

Step 2: Bring a large pot of lightly salted water to a boil for the pasta. Cook according to package instructions, reserving about 3/4 cup of the pasta cooking water. Drain and set pasta aside.

Step 3: In a small bowl, combine the dried spices—onion powder, garlic powder, oregano, smoked paprika, dried thyme, and cayenne if using—and mix well.

Step 4: Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add chicken pieces and sprinkle with 1 teaspoon of the spice mix or Cajun seasoning. Cook the chicken thoroughly, turning pieces to brown all sides, then remove and set aside.

Step 5: Add remaining tablespoon of olive oil to the skillet. Sauté onion, bell peppers, and garlic for 3-4 minutes until tender, adding a splash of water if the pan gets too dark to loosen browned bits. Reduce heat slightly if needed.

Step 6: Stir in tomato paste and remaining spice mix. Cook for about a minute until spices are fragrant and tomato paste darkens slightly. Remove skillet from heat.

Step 7: Drain soaked cashews and add them to a blender along with broth, nutritional yeast, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend on high for at least one minute until completely smooth and creamy.

Step 8: Return skillet to medium-low heat. Add cooked pasta, chicken, and cashew cream sauce. Stir well, scraping up any brown bits from the pan. Let simmer for a minute or two until the sauce coats everything evenly. Thin the sauce gradually with reserved pasta water or broth until desired consistency is reached.

Step 9: Taste and adjust salt and pepper as needed. Garnish with fresh parsley if desired, then serve warm.

Tips & Variations

For quicker preparation, simmer cashews instead of soaking overnight.

Use your favorite gluten free pasta shape to customize the dish.

Substitute nutritional yeast with vegan parmesan for a different cheesy flavor.

Adjust cayenne pepper to control the heat level to your preference.

Swap chicken for shrimp or tofu for a different protein option.

FAQs

Can I use roasted cashews instead of raw?

Raw cashews soak and blend into a creamier sauce. Roasted cashews may add a different flavor but won’t create the same smooth texture.

Is this recipe suitable for vegans?

This recipe uses chicken but can be made vegan by omitting the chicken and adding extra vegetables or a plant-based protein like tofu or tempeh.

Dinner

Cashew Cream Cajun Chicken Pasta – Dairy Free Recipe

Introduction