How to Make Spicy Vegan Cajun Pasta in Less Than 20 Minutes!

When I'm feeling spicy, nothing tastes better than vegan cajun pasta! Not only is vegan cajun pasta easy to make, but it is also one of my one-pot wonder meals. What does that mean? Like my Spinach Artichoke Pasta Recipe or my Oil-Free Vegan 20 Minute One-Pot Wonder Pasta, vegan cajun pasta all cooks in one pot in under 20 minutes! 

Sometimes, I want dinner to be simple and quick, and today was one of those days. And, if you are anything like me, the fewer dishes, the better! That's why I decided tonight would be a great night to make a vegan cajun pasta loaded with veggies in a light, oil-free sauce. 

WHAT VEGETABLES ARE IN VEGAN CAJUN PASTA RECIPE? 

To make a simple and easy vegan cajun pasta recipe, I chose my favorite simple vegetables:

• Mushrooms
• Onions
• Garlic
• Red Bell Pepper
• Fire-roasted Tomatoes
• Fresh Thyme

The combination of garlic, mushrooms, and onions, for instance, is my favorite blend when making a vegetable pasta. However, the red bell pepper gives the dish color but provides a sweetness to compliment the slightly spicy flavor of vegan cajun pasta.

Fire-roasted tomatoes, for example, give the dish a smokey charred flavor, heightening the flavors in the dish. 

The aroma of thyme, although subtle, gives vegan cajun pasta an earthy, sweet taste, which enhances the sweetness in the red bell peppers. 

WHAT'S IN THE VEGAN CAJUN PASTA SAUCE?

Believe it or not, the sauce is created with a combination of vegetable broth, cashew cream, and one of my favorite seasonings, Slap Ya Mama, cajun seasoning blend. 

WHAT IS IN SLAP YA MAMA SEASONING? (MAKE YOUR OWN BY COMBINING THE FOLLOWING INGREDIENTS)

• Salt
• Red Pepper
• Black Pepper 
• Garlic 

Or, feel free to supplement your favorite cajun seasoning. For this vegan cajun recipe, I used 3 teaspoons, but be careful. I LOVE spice.

As a result, I may use more than you prefer for your taste buds. So, add 1 teaspoon at a time because you can always add spice, but you can't take spice away.  

Cashew cream is simply the combination of a small number of cashews and vegetable broth. 

THE STEPS FOR MAKING QUICK AND EASY PASTA IN UNDER 20 MINUTES

First, you need to start with a 10. 5 quarts or larger pot with a tight filling lid. Then, saute the garlic and onions until the onions are translucent.

Next, add the mushrooms and cook them until browned. Even though the vegetables should provide enough natural moisture if your vegetables start to stick, add a little vegetable broth or water. 

The next step is to add the rest of the ingredients, except the cashew cream:

• Red Bell Peppers
• Fresh Thyme
• Fire Roasted Tomatoes
• Pasta of Choice
• Vegetable Broth
• Slap Ya Mama Seasoning 

Once the mixture begins to boil, cover the mixture with a tight-fitting lid, reduce the simmer, and cook for 13 minutes.

When the time expires, add the cashew cream and cook for an additional few minutes. As a result, the sauce will thicken. 

REHEATING, STORING, AND FREEZING VEGAN CAJUN PASTA RECIPE

On a rare occasion, I have leftovers, this pasta recipe reheats well in the microwave for lunch or another dinner.

Or, it will last 5 days in the refrigerator.  If you plan to freeze vegan cajun pasta, make sure you leave an inch or more space between the pasta and the freezer-safe container top. As a result, you will not get freezer burn. For best results, make sure to complete that vegan cajun pasta before reheating. 

FAQs

LOOKING FOR QUICK AND EASY MEALS WITH MINIMAL MESS?

• Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
• Vegan Minestrone Soup 
• Spinach Artichoke Pasta Recipe
• Vegan Pesto Pasta
• Vegan Hungarian Goulash
• Creamy Vegetable Soup
• Vegan Zoodle Pad Thai
• Vegan Fettuccine Alfredo
• BBQ Jackfruit Recipe
• Creamy Spicy Vegan Sausage Pasta
• Garlic Noodles
• Vegan Spicy Thai Drunken Noodles with Seared Tofu
• Vegan Mushroom Stroganoff

Yield: 6 Servings

Vegan Cajun Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Creamy, spicy cajun pasta is full of vegetables and cooks in one-pot in under 20 minutes. Make dinner easier, and clean up even easier.

Print

Ingredients

• 1 white or yellow onion, cut into thin slices
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced thin
• 1 red bell pepper, slice into think strips
• 1 15 ounce can of fire-roasted tomatoes
• 8 ounces pasta of choice
• 2 teaspoons fresh thyme
• 3 teaspoons Slap Ya Mama seasoning (or cajun seasoning of choice; start with 1 teaspoon if you are sensitive to spice)
• 5 cups vegetable broth 

Cashew Cream

• 1/4 cup cashews
• 1/2 cup vegetable broth

Instructions

CASHEW CREAM

1. Soak cashews overnight, if you do not have a high-speed blender. If you have a quality high-speed blender, soaking isn't necessary.
2. Drain cashews and combine with vegetable broth.
3. Blend on high until smooth.
4. Set aside.

VEGAN CAJUN PASTA RECIPE

1. Saute garlic and onions in a 10.5 quart or larger pot.
2. Once onions are translucent, add mushrooms and thyme.
3. Saute until mushrooms are browned.
4. Add a small amount of vegetable broth, if vegetables begin to stick.
5. Add red bell pepper, stir.
6. Add fire-roasted tomatoes, cajun seasoning, and dry pasta.
7. Stir together.
8. Add vegetable broth; stir.
9. Bring mixture to a boil.
10. Cover and reduce heat to simmer.
11. Simmer for 15 minutes.
12. Remove top and stir in cashew cream.
13. Cook a few more minutes, uncovered; the sauce will thicken. Remove from heat.
14. Serve in individual bowls.

Recommended Products

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• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 136Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 584mgCarbohydrates 22gFiber 3gSugar 5gProtein 5g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me