Vegan Cajun Pasta

This vegan Cajun pasta is so creamy with delicious layers of spice, herbs, and veggie flavors. It would pair perfectly with garlic bread to help soak up every bit of the lovely sauce. 

This quick and easy recipe reminds me so much of pasta dishes found in New Orleans and Louisiana. It’s irresistibly spicy, has unique flavors, and is very hearty.

Cajun veggie pasta is a great meal to whip up on busy weeknights and is just as good the next day!

It’s easy to make, too! While the pasta is boiling, whip up the Cajun sauce, and then toss the two together. The sauce starts with a quick sauté of your favorite vegetables. Then you make a thick, stew-like consistency by adding plant milk, diced tomatoes, and cornstarch.

There’s the flexibility to toss in any other vegetables you want and to adjust the spice level. I like it loaded with healthy vegetables but vegan chicken, vegan sausage, or tofu would be really hearty here, too!

Reasons You’ll Love This Recipe

• Very filling
• Tons of veggies
• So easy to make
• Ready in less than 30 minutes
• Fully vegan recipe – no meat & dairy free
• Make it gluten-free with a simple swap of the pasta

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Ingredient Notes and Substitutions

• Pasta – I use penne pasta noodles, but any other type would work as well. You can also swap them out for gluten-free or whole wheat instead. Be sure to reserve a little bit of the pasta water to help the sauce cling onto the noodles.
• Veggies – Onions, bell peppers, and mushrooms are so scrumptious here. Feel free to change it up with any of your favorite vegetables.
• Seasoning – Garlic and Cajun seasoning take this dish over the top! Cajun seasoning can be found in the spice section of most grocery stores. It’s simply a blend of spices and herbs common to Cajun cooking. Creole seasoning could work as a good alternative.
• Plant-Based Milk – Use any type of plant milk that you have on hand. Soy, almond, oat milk, etc., are all good. even a can of coconut milk would be deliciously creamy.
• Tomatoes – A can of diced or crushed tomatoes adds the perfect touch to this flavorful pasta.
• Cornstarch – Use a little bit of cornstarch for a thicker sauce. Arrowroot powder, flour, or tapioca starch can work as well.
• Nutritional Yeast – I like to sprinkle in some nutritional yeast for added benefits as well as a cheesy flavor. You can leave this out if you’d like or replace it with vegan cheese.

Step-By-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Prepare the Ingredients

Start to boil a large pot of salted water for the pasta. Dice the onions, slice the bell peppers and mushrooms, and mince the garlic.

Stop cooking the noodles as soon as they are al dente or your desired consistency. Reserve 1/2 of pasta water before draining it.

Make The Cajun Sauce

Meanwhile, add the oil to the pan and then the veggies once it’s hot. Sauté the onions, peppers, and mushrooms until they’ve softened (7-8 minutes).

Next, add the garlic and seasoning. Stir it around as it cooks and becomes fragrant for a couple of minutes.

Use a little plant milk to deglaze the bottom of the skillet and then lower the heat to medium. Then, add the rest of the plant milk, the tomatoes, and cornstarch.

Stir this occasionally as the sauce cooks and thickens for 10 minutes. Take the skillet off of the heat and stir in the pasta water and nutritional yeast.

Coat The Pasta

Toss the pasta into the sauce until the noodles are fully coated. Enjoy it topped with green onions, salt, and pepper.

Recipe Variation Ideas

• Use pasta of your choice including gluten-free or whole wheat. 
• Kick up the heat with hot sauce, red pepper flakes, and cayenne pepper.
• Top the Cajun pasta with vegan cheese and fresh parsley for a cheesier bite.
• Add other vegetables such as baby spinach, kale, zucchini, green beans, etc.
• Toss in vegan chicken, vegan sausage, seitan, chickpeas, or tofu during the last few minutes of the cooking time.

Make Ahead

You can make this meal ahead of time, but I would keep the sauce and pasta separate until you’re ready to eat it. Add vegan butter or olive oil to the noodles to keep them from sticking together. Store both the sauce and pasta in separate, air-tight containers in the refrigerator for up to 3 days. The sauce can be frozen for up to 3 months. Heat the pasta and sauce together in a saucepan over medium heat or in the microwave.

Storage

Store leftovers in the refrigerator or freezer. The Cajun pasta will thicken, so you’ll want to add a small amount of water, broth, or plant-based milk to it as you’re reheating it. Reheat the pasta in a saucepan over medium heat or in the microwave.

More Plant Based Pasta Recipes

• Rasta Pasta
• Chili Oil Noodles
• Baked Spaghetti
• Hamburger Helper
• Creamy Tomato Pasta

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