Cajun Pasta with Vegetables

Ingredients:

• 450 g fettuccine
• 3 tbsp. l. olive oil
• 3 tablespoons salted butter
• 1 large green bell pepper, cut into strips
• 1 large red bell pepper, cut into strips
• 450 g of champignons, cut into 4 pieces
• 3 cloves garlic, crushed
• 4 tsp. Cajun seasoning
• 2 zucchinis, quartered lengthwise and thinly sliced
• 2.5 cups lightly salted vegetable broth
• 1 cup heavy cream
• 4 plum tomatoes, diced
• 8 green onions, chopped
• Chopped fresh parsley, for serving

Preparation:

1. Bring a saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain and set the pasta aside.
2. Meanwhile, in a large cast-iron skillet, heat 2 tablespoons each of olive oil and butter over high heat. Add the green and red bell peppers and mushrooms and sprinkle with garlic and 2 teaspoons of Cajun seasoning. Cook, without stirring, for a few seconds until the peppers and mushrooms begin to brown on the bottom, then cook, stirring gently, for about 1 minute.
3. Add the remaining 1 tbsp olive oil and butter. Add the zucchini and another 2 tsp. Cajun seasoning and fry, stirring, for another 1-2 minutes.
4. Reduce heat to medium. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream, then add the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
5. Add the cooked pasta and shallots to the sauce and stir to coat completely. Season with salt and pepper to taste. Sprinkle with finely chopped parsley and serve.