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4.89 from 17 votes

Vegan Cajun Pasta

Creamy, cajun pasta is full of vegetables and cooks in one-pot in under 20 minutes. Make dinner easier, and clean up even easier. You will love this cajun pasta recipe!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entrees
Cuisine: Cajun
Diet: Vegan
Servings: 6 Servings
Calories: 233kcal


  • 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
  • 15 ounces fire-roasted tomatoes
  • 8 ounces pasta of choice I used whole grain Rigatoni
  • 2 teaspoons fresh thyme
  • 5 cups vegetable broth
  • 8 ounces fresh spinach, roughly chopped

Cashew Cream

  • ¼ cup cashews
  • ½ cup vegetable broth
  • 3 teaspoons Slap Ya Mama Seasoning or cajun seasoning of choice. Begin with a teaspoon and taste before adding more to meet individual spice preference


Cashew Cream

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

Vegan Cajun Pasta

  • Saute garlic and onions in a 10.5 quart or larger pot.
  • Once onions are translucent, add mushrooms and thyme.
  • Saute until mushrooms are browned.
  • Add a small amount of vegetable broth, if vegetables begin to stick.
  • Add red bell pepper, stir.
  • Add fire-roasted tomatoes and dry pasta.
  • Stir together.
  • Add vegetable broth; stir.
  • Bring mixture to a boil.
  • Cover and reduce heat to simmer.
  • Simmer for 13 minutes.
  • Remove top and stir in cashew cream and chopped raw spinach.
  • Cook a few more minutes, uncovered; the sauce will thicken. Remove from heat.
  • Serve in individual bowls.


  • For a nut-free option, choose the same amount of white beans, silken tofu, or 3 Tablespoons of flour instead of the cashews. Blend with the cajun seasoning and add at the end after the pasta cooks. 
  • If choosing gluten-free pasta, I recommend cooking the pasta separately and adding it after it has been cooked and drained at the end with the cashew cream and spinach. 
  • If using gluten-free pasta, and cooking it separately, reduce the vegetable broth to 1 ½ cups instead of the 5 cups in the recipe.
  • For easier cooking, cut the vegetables in advance, and throw this dish together in mere minutes. 
  • I served the pasta with toasted sourdough bread on the side. The sauce is so good, that you'll want to drag bread through the bowl while you're eating. 


Calories: 233kcal | Carbohydrates: 43g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1015mg | Potassium: 552mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5451IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 3mg