Cajun Pasta with Pecan Breadcrumbs
[Vegan]

To Roast the Bell Peppers and Tomatoes:

1. To roast the tomatoes and bell/sweet peppers, see my Herb Roasted Tomatoes recipe.

To Cook the Pasta: 

1. Cook pasta according to packaging. NOTE: Limache cooks about the same time as most other pastas, usually 8-10 minutes, depending on the brand.

To Make the Pecan Breadcrumbs: 

1. Preheat the oven to 375 degrees Fahrenheit and line a small baking sheet with parchment paper.
2. In a bowl, add the chopped pecans, breadcrumbs, garlic powder, parsley, oregano, cinnamon, and melted vegan butter together, mixing until combined and "semi-wet" in texture. Add mixture to prepared baking sheet and bake for 5-8 minutes or until crumbs are golden brown and crispy. Remove from oven and let cool.

To Make the Creamy Sauce: 

1. In a medium skillet over medium-high heat, add the olive oil and butter until melted. Add the garlic cloves and sauté for 1 minute or so, until fragrant.
2. Add the nutritional yeast, salt, black pepper, smoked paprika, parsley, cajun seasoning, cinnamon, and flour, whisking until combined.
3. Reduce the heat to medium-low and slowly add in the coconut cream/milk, veggie stock, and white cooking wine, whisking until combined. Let it slightly bubble for 1-2 minutes and then add in the kale, stirring to combine. Add in the grated parmesan, stirring until fully melted and sauce thickens, about 1-2 minutes.
4. When the pasta is done, drain it and add it to the sauce along with the roasted tomatoes and bell peppers, tossing until the sauce fully coats the pasta.

For the Assembly:

1. Serve creamy pasta immediately into prepared bowl(s) or plate(s) and top with spoonfuls of pecan breadcrumbs. Enjoy with a side of bread or salad, if desired.
2. Bon Appetit!