• Gather all ingredients, a large frying pan or skillet, a large pot, a chopping board, a basic chef knife and a mixing spoon.
• Preheat your oven to 350°F.
• Wash and rinse all vegetables well.

Prepare Pasta

• Add water and a little Pink Himalayan salt to the large pot and place on high heat.
• Add the pasta to the pot once the water starts boiling.
• Allow pasta to boil for 8-10 minutes. Turn off the heat and allow the pasta to sit in the water until ready to add to the cajun sauce. (You can also opt to pour the pasta in a strainer to drain the water and set aside until ready to add to the cajun sauce.)

Prepare Cajun Sauce

• Add the plant butter, minced garlic to the frying pan and allow to simmer over low heat.
• Next, add the yellow and red onions and bell peppers to the pan.
• Sauté on medium to high heat (7 on a stove number setting 1 to 9) for around 7 -10 minutes or until slightly brown.
• Add the Himalayan pink salt and the cajun seasoning to the pan stirring slightly to coat all of the vegetables.
• Pour the unsweetened coconut milk slowly into the pan, stirring slowly as all of the ingredients mixes together.
• Mix in the vegan parmesan cheese and vegan mozzarella cheese. Let the cajun sauce simmer for a couple of minutes.

Make Vegan Cajun Pasta

• Add the cooked fettuccine pasta to the cajun sauce and stir well for a couple of minutes.
• Sprinkle vegan mozzarella cheese and vegan parmesan cheese on top of the pasta.
• Put the pan of vegan cajun pasta in the oven and allow to bake for around 10 minutes.
• Serve with a side of salad and garlic butter bread sticks. Enjoy!