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? Similar to 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?
In order to make a simple and easy vegan cajun pasta recipe, I chose my favorite simple vegetables:
- 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. The red bell pepper, however, gives the dish color but provide 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 is 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)
- Red Pepper
- Black Pepper
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 VEGAN CAJUN PASTA IN UNDER 20 MINUTES
First, you need to start with a 10. 5 quarts or larger pot with a tight filling lid. Then, simply 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, just 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 to 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 any vegan cajun pasta left, 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.
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