Vegetarian Cajun Pasta Recipe
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Jump to RecipeThis vegetarian Cajun pasta recipe is bright & flavorful, with onions, bell peppers, fresh herbs & spicy sauce. A fantastic meal loaded with flavor in each bite from delicious Cajun seasoning.
Ready in 30 minutes, this pasta is a tasty plant-based dinner recipe loaded with simple ingredients. Easily make this recipe vegan by swapping one ingredient below!
Want more cozy vegetarian pasta ideas? Try our lemon ricotta pasta, gnocchi cacio e pepe, or our 20-minute sour cream alfredo!
This easy Cajun pasta sauce with peppers and onions is a yummy recipe that is a favorite on our homestead! It has the perfect amount of creaminess and heat, and is loaded with Cajun seasonings for a fantastic flavor in each bite.
The pasta is a delicious blend of roasted peppers, tomatoes, and onions tossed with a perfectly cooked noodles – I used cavatappi, but you can use penne pasta or any type of pasta you have on hand. This creamy Cajun spice pasta is one if our favorite pasta dishes: loaded with tender pasta, colorful veggies, and it’s an easy dinner recipe we love!
Why This Recipe Works
- It’s creamy, spicy, and easy to make!
- Ready in 30 minutes, it makes a quick weeknight meal.
- It’s simple and cooks of any skill level can successfully make this dish.
- Make this pasta sauce as spicy (or mild!) as you like.
- The sauce cooks in one pan, making it perfect for easy clean up.
- A hearty vegetarian dinner recipe that the whole family will love – and easily made vegan.
Ingredients You’ll Need
- Pasta – I used cavatappi (one of my favorite pasta shapes), especially paired with a creamy sauce like this. Cavatappi is easy to scoop with your fork, and is ridged to get the sauce in every last crevasse.
- Cajun or Creole Seasoning – I like using a spicy Cajun seasoning which has garlic, oregano, onion, cayenne pepper, paprika and bell peppers! Tony Chachere’s seasoning works great.
- Extra Virgin Olive Oil
- Bell Peppers – I used fresh yellow and red bell pepper – but you can use green or any kind you have on hand.
- Red Onion
- Diced Tomatoes
- Garlic – I use fresh garlic cloves for my recipes, but you can substitute jarred garlic or garlic powder instead.
- Heavy Cream or Coconut Milk: I use heavy cream, or for a dairy free version you can use unsweetened full-fat coconut milk. It makes this dish super rich and creamy without any dairy. You could also use cream cheese too, which gives an extra tangy flavor.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
How to Make This Recipe
Step 1: Cook pasta according to package instructions, until the noodles are al dente. Drain and set aside.
Step 2: In a large pan heat the olive oil over medium-high heat. Add the chopped garlic and diced onion, and sauté for 4 to 5 minutes until translucent.
Step 3: Add the chopped bell pepper and jalapeno, along with the Cajun seasoning and stir well to combine.
Step 4: To the sauce, add the tomato paste, diced tomatoes with juices, salt, and the water or vegetable stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Step 5: Once vegetables are tender, add in the coconut milk, lime juice, and fresh parsley. Stir well to combine.
Step 6: Add the cooked pasta into the sauce, and heat for 5 minutes until pasta is hot and cooked through. Taste, adding salt or black pepper as desired.
Recipe FAQs
This recipe uses many vegetables found in Cajun cooking like onions, bell pepper, and garlic. The sauce also has Cajun seasoning, which is a blend of spices like paprika, garlic and onion powders, cayenne, and dried herbs – which gives the pasta a smoky and slightly spicy kick!
For a milder sauce, you can reduce the amount of Cajun seasoning in the sauce or remove the seeds of the jalapeno peppers (or omit the peppers altogether). For more heat, add extra cayenne or additional jalapeno peppers.
Absolutely! Just substitute the cream with a plant-based alternative like coconut milk or cashew cream for a vegan-friendly version.
Expert Tips
- If the sauce is too thick, you can add a little extra heavy cream, vegetable stock, or chicken broth to thin in out.
- You can add in your favorite protein – I like using a crispy baked tofu with cornstarch for extra plant-based protein. Drained black beans, chickpeas, or kidney beans would be excellent additions.
- To make this recipe extra spicy, add red pepper flakes before serving. The heat can depend on the spice level of your Cajun seasoning – so always taste the sauce first!
Dietary Modifications
- This recipe is vegetarian. To make it vegan and dairy free, you can swap out the heavy whipping cream for coconut milk.
- To make this recipe gluten free, ensure you use a certified gluten free pasta, and make sure all seasonings you use are also certified gluten free.
More Meatless Pasta Ideas
- Meatless Baked Ziti with Ricotta Cheese
- Sticky Garlic Tofu Noodles
- Vegan Jalapeno Mac and Cheese
- Hummus Pasta Sauce Recipe with Lemon
- Gorgonzola Gnocchi with Spinach
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegetarian Cajun Pasta
Equipment
- Large Pot
- Large Pan or skillet
Ingredients
- 16 ounces pasta I used cavatappi
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 1 large sweet onion diced
- 2 bell pepper sliced
- 1 jalapeno peppers *see note below
- 1.5 tablespoons Cajun seasoning
- 3 ounces tomato paste
- 14 ounces Diced Tomatoes with juice
- 1 cup vegetable stock or water
- 1/2 teaspoon Sea Salt
- 1 cup heavy cream *see substitutions below in Notes
- 2 limes juiced
- 1/2 bunch parsley chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan heat the olive oil over medium heat. Add the chopped garlic and onions, and sauté for 4 to 5 minutes until translucent.
- Add the chopped bell pepper and jalapeno, along with the Cajun seasoning and stir well to combine.
- To the sauce, add the tomato paste, diced tomatoes with juices, salt, and the vegetable stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Once vegetables are tender, remove from heat and add in the salt, cream, lime juice, and fresh parsley.
- Add the cooked pasta into the sauce, and simmer for 1-2 minutes until pasta is hot and cooked through. Taste, adding salt or pepper as desired. Serve immediately.
Notes
Dietary Modifications and Substitutions
- This recipe is vegetarian. To make it vegan and dairy free, you can swap out the heavy whipping cream for coconut milk.
- To make this recipe gluten free, ensure you use a certified gluten free pasta, and make sure all seasonings you use are also certified gluten free.
A Note On Heat
- The heat from jalapenos is in the seeds and inner membranes. If you want a milder pasta, remove the seeds. If you want a spicier pasta, chop the jalapenos and leave the seeds in.
Nutrition
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Delicious mix of favors. It really works well