There is just something about creamy pasta that is so comforting. But for those who can't have dairy like me, its hard to find alternatives for cream. However, this recipe is so creamy and delicious you hardly even notice the difference. Cashews and cornstarch are used as the base for this sauce. Cajun seasoning and sweet bell peppers paired with the kielbasa make this dish full of flavor and a kick of heat.
Soak cashews in water for about one hour then drain, then measure out your ingredients.
Cut up bell peppers and kielbasa.
Cook the peppers until soft and starting to brown, then set aside. Then cook the kielbasa until starting to brown and set aside.
Add all sauce ingredients into the blender and blend until smooth.
Thicken the sauce, then add the peppers and kielbasa.
Mix in pasta and serve!
Ingredients
[Serves 6-8]
16 ounces of gluten free pasta of your choice (I like the brown rice based pastas)
1 turkey kielbasa cut into diagonal coins
2 bell peppers cut julienne and then in half (I used one green and one red for color)
1 Tbsp oil for cooking peppers
Sauce
1 cup raw, unsalted cashews soaked and drained
1 14.5 ounce can of low sodium chicken broth
1 Tbsp cornstarch mixed with 2 Tbsp water
1 Tbsp Cajun seasoning (if this does not contain salt, add a teaspoon of salt)
1/2 tsp paprika for color
Directions
Measure out 1 cup cashews and place in a bowl, cover with water so all are submerged. Let sit for about 1 hour. Then drain off the water.
While those soak, prep your peppers and kielbasa.
Cut your bell peppers in slices or julienne, then cut those in half (see photo above). Then cut kielbasa into diagonal coins (again see photo above).
Add oil to a skillet and set the temperature to medium. Add the peppers, stirring occasionally, cook until soft and stating to brown. When done put in a dish and set aside.
Next no oil is needed in the pan but add the kielbasa. Try to lay all the pieces flat so they can brown on the cut sides. Cook on medium, flipping the pieces over every once in a while until both sides are browned. Turn off heat and set aside.
Add all the sauce ingredients to a high powered blender. Start on low speed and gradually increase to high, then blend for about one minute on high or until totally smooth. Set aside.
Now cook your noodles according to the directions. Drain and rinse when done to get rid of extra starch from the gluten free noodles.
While the noodles cook, in a large skillet heated to low-medium, pour in the sauce and begin to whisk continuously until the sauce thickens. It should take just a couple minutes. Turn heat to low.
Then add the bell peppers, kielbasa, and noodles when they are done to the sauce and mix everything together.
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