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!
Servings: 6 Servings
Calories: 233kcal
Ingredients
- 1 white or yellow onion cut into thin slices, or diced
- 3 cloves garlic minced
- 8 ounces mushrooms sliced thin
- 1 red bell pepper slice into think strips or diced
- 15 ounces fire-roasted tomatoes
- 8 ounces pasta of choice I used whole grain Rigatoni
- 2 Tablespoons fresh thyme if using dried thyme use 1 Tablespoon
- 5 cups vegetable broth
- 8 ounces fresh spinach, roughly chopped
Cashew Cream
- ¼ cup cashews For nut allergies, substitute the same amount of white beans, silken tofu, or ¼ cup of flour of choice (gluten-free flour also works).
- 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
Instructions
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.
Video
Notes
- 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.
Nutrition
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