1. Mix together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt.

2. Set this blend aside — you’ll use it to coat the vegetables and add flavor to the sauce.

3. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches an al dente texture. Drain the pasta, then set it aside.

Sauté the Vegetables

1. Heat olive oil or avocado oil in a large skillet over medium heat.

2. Add the diced onion and minced garlic, stirring frequently until the onion becomes translucent and fragrant (about 3–4 minutes).

3. Once the onions soften, add the sliced bell peppers and cherry tomatoes. Sprinkle about half of the Cajun seasoning over the veggies.

4. Continue to cook for 5–6 minutes until the bell peppers soften and the tomatoes start to release their juices.

5. After the vegetables have softened, pour in the coconut milk to form the base of the creamy sauce.
6. For a hint of cheesy flavor without dairy, stir in the nutritional yeast. Sprinkle the remaining Cajun seasoning into the sauce, adjusting to taste.
7. Let the sauce simmer for about 5–8 minutes. 
8. Add the cooked pasta to the skillet, stirring well to ensure every piece is coated with the creamy Cajun sauce.
9. Continue to cook for another 2–3 minutes to allow the flavors to meld together. 
10.