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Milica

Vegan Cajun Pasta Recipe - Quick & Easy

With a perfect blend of smoky spices, fresh vegetables, and rich plant-based creaminess, this dish satisfies the palate while staying completely dairy- and meat-free. With a perfect blend of smoky spices, fresh vegetables, and rich plant-based creaminess, this dish satisfies the palate while staying completely dairy- and meat-free.
 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 -3 servings
Course: Main Course
Cuisine: Cajun/Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cajun Seasoning:
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper adjust for spice preference
  • 1/2 tsp black pepper
  • 1/2 tsp salt
For the Pasta:
  • 8 oz about half a pound of your favorite pasta (penne or fettuccine works great)
  • 1 tbsp olive oil or avocado oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 1 cup coconut milk or unsweetened almond milk for creaminess
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast adds a “cheesy” flavor
  • Fresh parsley for garnish
  • Salt and pepper to taste

Method
 

  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.
  4. Sauté the Vegetables
  5. Heat olive oil or avocado oil in a large skillet over medium heat.
  6. Add the diced onion and minced garlic, stirring frequently until the onion becomes translucent and fragrant (about 3–4 minutes).
  7. Once the onions soften, add the sliced bell peppers and cherry tomatoes. Sprinkle about half of the Cajun seasoning over the veggies.
  8. Continue to cook for 5–6 minutes until the bell peppers soften and the tomatoes start to release their juices.
  9. After the vegetables have softened, pour in the coconut milk to form the base of the creamy sauce.
  10. For a hint of cheesy flavor without dairy, stir in the nutritional yeast. Sprinkle the remaining Cajun seasoning into the sauce, adjusting to taste.
  11. Let the sauce simmer for about 5–8 minutes. 
  12. Add the cooked pasta to the skillet, stirring well to ensure every piece is coated with the creamy Cajun sauce.
  13. Continue to cook for another 2–3 minutes to allow the flavors to meld together. 
  14.  

Notes

Control the heat level by modifying the amount of cayenne pepper in the Cajun seasoning. For a milder dish, reduce the cayenne, or omit it entirely. 
Coconut milk provides the richest, creamiest sauce, but almond or soy milk works if you prefer a lighter sauce. Just make sure to choose unsweetened varieties.
Feel free to get creative by adding mushrooms, spinach, or even zucchini. This pasta is highly adaptable, and other veggies will only enhance the dish.