1 Pot Vegan Creamy Cajun Pasta

1 packed cup (160g) diced bell pepper (use any colors you like, I used a tricolor blend prechopped from the store)

1 cup (240g) water, separated

2 ½ teaspoons my homemade Cajun seasoning (you can use store-bought seasoning if you like, but make sure it's salt-free. I've only tested this with my blend)

1 ½ cups (g) unsweetened plain almond milk (if allergic, use another milk you love, like oat milk or soy. Note: I used almond milk because it's not too thick and not too runny and the almond flavor really goes great with Cajun spices, so it's what I recommend and only tested with)

1 tablespoon (16g) roasted creamy almond butter (use sunbutter if allergic)

1 tablespoon (15g) low-sodium soy sauce (use a gluten-free tamari if needed)

1 teaspoon (5g) liquid smoke (optional)

¼ to ½ teaspoon fine sea salt (I used ½ tsp)

½ cup frozen sweet corn

8 oz uncooked penne pasta (use gluten-free if needed)

¼ cup (60g) tomato sauce puree

Optional: fresh green onions & parsley for garnish

Directions at thevegan8.com

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