Vegan Jambalaya Pasta

Vegan Jambalaya Pasta is a hearty and flavorful dish that combines the bold spices of traditional jambalaya with the comfort of pasta. This dish is packed with vibrant vegetables and aromatic herbs, making it a delicious and satisfying meal for anyone seeking a plant-based option.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Olive oil - 2 tablespoons
• Onion, diced - 1 medium
• Bell pepper, diced - 1 medium
• Celery, diced - 1 stalk
• Garlic, minced - 3 cloves
• Canned diced tomatoes - 400 grams
• Vegetable broth - 300 milliliters
• Cajun seasoning - 2 teaspoons
• Smoked paprika - 1 teaspoon
• Oregano, dried - 1 teaspoon
• Thyme, dried - 1 teaspoon
• Black beans, drained and rinsed - 1 can (400 grams)
• Corn, frozen - 150 grams
• Green onions, chopped - 2
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - for garnish

Steps

1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery, sautéing for about 5 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the canned diced tomatoes, vegetable broth, Cajun seasoning, smoked paprika, oregano, and thyme. Stir to combine and bring to a simmer.
5. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
6. Stir in the black beans and corn, cooking for an additional 5 minutes until heated through.
7. Add the cooked pasta to the skillet, tossing everything together until well combined. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped green onions and fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 13 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from beans and vegetables, promoting digestive health.
• Packed with vitamins and minerals from a variety of colorful vegetables.

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