This recipe can easily be halved; I was making a huge batch for a potluck. It also works really well with a bundle of kale instead of zucchini or asparagus if you prefer; add the kale with the second batch of veggies.

Organic olive oil
1 large organic zucchini, quartered lengthwise and sliced into ¼” pieces
1 pound organic asparagus, chopped into small pieces with stalks and tops separated
2 organic bell peppers (red, yellow, green, orange- whatever the store has)
1 8 oz package fresh organic white mushrooms (or others of your choice)
6 organic green onions, chopped into small pieces
1 13.5 oz can organic full fat coconut milk
2to 3 T organic cajun seasoning (depending how spicy you like it)
1 t organic garlic powder
1 t organic black pepper
Sea salt to taste (about 2 t for me)

1 12-16 ounce package organic gluten free pasta of your choice

In a large pot, cook the package of pasta and drain. Set aside.

In a very large frying pan, saute the zucchini, the stalks of the asparagus and the bell peppers until mostly cooked in olive oil. Add in the tops of the asparagus, the green onions, and the mushrooms. Continue to saute until mushrooms are cooked. Add in the coconut milk and seasonings. Allow to simmer for a few minutes. Add in the pasta and stir well. Serve.