Vegan Cajun Pasta

Name: Vegan Cajun Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups penne pasta; 1 tablespoon olive oil; 1/2 cup 1-inch sliced yellow bell pepper ((about half a pepper)); 1/2 cup 1-inch sliced red bell pepper ((about half a pepper)); 14 ounce unsweetened coconut milk, (canned, not lite); 2 cups vegetable broth, (low sodium); 2 tablespoons cornstarch; 1/2 tablespoon hot sauce; 1 tablespoon Creole seasoning; 1 teaspoon paprika; 1/2 tablespoon garlic powder; 1/4 teaspoon cayenne pepper; 1/3 cup green onions, (for garnish)

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This creamy Vegan Cajun Pasta is full of flavor and a little bit of spice! It uses very simple ingredients, is easy to put together, and is ready in less than 20 minutes! Such a saucy pasta dish that's seriously lick-you-plate good!

I mentioned above that this Cajun penne pasta is so good that you might want to lick your plate. I’m not joking, the sauce is incredibly irresistible!

It’s so creamy with delicious layers of spicy, veggie flavors. This dish would pair perfectly with garlic bread to help soak up every bit of the lovely sauce.

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

This Cajun veggie pasta is a great meal to whip up on busy weeknights and is very filling. You probably already have all of the ingredients in your refrigerator and pantry.

There’s also the flexibility to throw in any vegetables you want and to adjust the spice level. Vegan chicken, vegan sausage, or tofu would be really tasty here, too!

Reasons You’ll Love this Recipe

Very filling
Can toss in different veggies
Ready in less than 20 minutes
Fully vegan recipe - meat & dairy free
Loaded with delicious flavor and spice

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.

Plant-Based Milk - One can of unsweetened coconut milk creates a deliciously creamy base for the sauce. I promise you will not taste coconut at all. Use the full-fat kind, not the lite variety. If you want to substitute the coconut milk with something else, you can use another plant-based milk, but the sauce may be a bit thinner.

Broth - Low-sodium vegetable broth is thickened with cornstarch while adding lots of great flavors. Water can be used instead if you don’t have any broth.

Veggies - Red and yellow bell peppers are softened by sautéing them in olive oil. Other veggies of your choice can be tossed in instead or as well. Fresh green onions (scallions) add a flavorful crunch as a garnish to the top of the dish.

Seasoning - Hot sauce, paprika, cayenne, garlic powder, and Creole seasoning all add an amazing layer of flavor and spiciness. You can certainly adjust the heat level here by using more or less than the amounts called for in this recipe.

How to Make Vegan Cajun Pasta

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

Prepare the Ingredients - Slice the bell peppers into strips that are about 1 inch long. Dice the green onions. Start to cook the pasta in a large pot of salted boiling water until the noodles are al dente (about 11-12 minutes).

Sauté the Bell Peppers - While the pasta is cooking, bring a large saucepan to medium-high heat. Sauté the bell peppers in the olive oil for about 2 minutes or until they start to soften.

Create the Base of the Sauce- Add the can of coconut milk to the pan. Stir it around for about 2 minutes or until it's mostly smooth. In a small bowl, mix the cornstarch with some of the broth until it has dissolved. Pour the cornstarch mixture and all the broth into the pan.

Season the Sauce - Mix in the hot sauce, Creole seasoning, garlic powder, paprika, and cayenne.

Cook the Sauce - Turn the heat down to medium. Scrape the sides of the pan and stir occasionally as the sauce cooks and thickens for about 10 more minutes.

Add the Pasta - Drain the water from the pasta. Reserve some of the water in case you want to thin the sauce out. Next, toss the pasta into the sauce until the noodles are fully coated. Garnish the dish with green onions and enjoy!

Notes

Reserve some of the pasta water in case you want to thin the sauce out.
If the pasta finishes cooking before the sauce is done, drain it and cover it with a lid to keep it warm.

Recipe Variation Ideas

Use noodles of your choice including gluten-free or whole wheat.
Add other vegetables such as baby spinach, onions, mushrooms, etc.
Toss in vegan chicken, vegan sausage, or tofu during the last few minutes of the cooking time.
Adjust the hot sauce and cayenne amounts depending on your spice-level preference.
Top the Cajun pasta with vegan cheese and fresh parsley.

Can vegan Cajun pasta be made ahead of time?

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 by placing it in a sealed container in the freezer for up to 3 months. Combine and heat up the cold pasta and sauce in a saucepan over medium heat or in the microwave when you’re ready to eat it.

How to store leftovers and reheat them.

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.

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