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Vegan Cajun Pasta

A creamy, spicy, and flavor-packed vegan pasta made with coconut milk, bell peppers, and bold Cajun spices. Perfect for a quick plant-based dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Cajun, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 10 oz pasta penne or fettuccine
  • 1 tbsp olive oil
  • 1 yellow onion sliced
  • 2 bell peppers sliced, assorted colors
  • 3 cloves garlic minced
  • 1.5 tsp Cajun seasoning
Creamy Sauce
  • 1 cup unsweetened coconut milk or cashew cream
  • 2 tbsp nutritional yeast
  • 1 tbsp vegan butter or olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tsp lemon juice
  • 1 cup sautéed mushrooms or vegan chick’n optional

Equipment

  • Large skillet
  • Mixing bowls
  • Wooden spoon
  • Saucepan

Method
 

  1. Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
  2. In a large skillet, heat olive oil and sauté onions and bell peppers for 5–6 minutes until softened.
  3. Add garlic and Cajun seasoning; cook for 1 minute until fragrant.
  4. Pour in coconut milk, nutritional yeast, vegan butter, smoked paprika, cayenne, and lemon juice. Simmer 3–5 minutes.
  5. Add cooked pasta and toss until coated, using reserved water to adjust consistency.
  6. Taste and adjust seasoning. Garnish with parsley or chili flakes before serving.

Notes

For extra creaminess, use cashew cream instead of coconut milk. Add vegan sausage or tofu for protein.