This vegan cajun pasta dish is so creamy and overflowing with crunchy vegetables. The zesty and savory spices bring so much flavor to the rich sauce that perfectly coats the noodles. It is a quick and easy recipe that comes together under 30 minutes!
Let me introduce you to this cajun pasta dish that we cannot stop eating around here.
This creamy pasta dish is filled with flavor, super satisfying and healthy. And it turns out that it is also super simple and easy to prepare. It's everything you want in one meal!
I'll admit that any creamy, saucy and rich pasta meal will win my heart over just about anything. Not surprising that I'm in awe of this one. But, in this case, there is something more to it. Maybe it's the crunchy large chunks of veggies or the slightly-spiced-yet-not-that-spicy flavors or the heavenly rich, pink-ish coating sauce.
Good grief. I'm drooling just writing about it.
But what makes the sauce so deliciously creamy? Tofu! I usually use cashews when I'm looking to reach a luscious sauce without all the dairy, but tofu makes for such a fun change. It also makes this recipe totally nut-free (choose the vegan milk carefully), you won't have to soak any nuts prior to making it and the texture will be very smooth without having to use a high-speed blender.
Oh and something else. Tofu brings a good amount of extra protein to the recipe, which makes it even more filling. So, next time you have to cook a vegan meal for a large-appetite-non-vegan-loving-big-flavors someone, do not panic. Vegan Cajun Pasta. You can thank me later.
What is cajun flavor?
Cajun seasoning is a mixture of spices originating from Lousiana. There are multiple spices included in a cajun blend and you will find lots of variation and personalized recipes.
Most cajun blends will include cayenne, paprika, oregano, ground pepper, onion and garlic powder and thyme, but many other spices and dried herbs are often added. You can easily make your own cajun seasoning mixture right at home! But, I like quick and convenient, so I have a jar of cajun spices blend waiting for me in my pantry. I like the cajun seasoning from Frontier.
What you will need to make this vegan cajun pasta
This recipe is super simple! Once you got the cajun spices and a few produce, then you should be on board to make this dish.
- Short pasta of your choice. I choose the brown rice fusilli from Jovial
- Peppers, any colors
- Sweet onion (Vidalia type)
- Firm tofu
- Vegan plain milk
- Pantry ingredients: Cajun blend, nutritional yeast, corn starch, canned tomatoes (fire roasted, if possible) and salt.
How to make this vegan cajun pasta dish
This pasta recipe comes together within 30 minutes and will be perfect for any busy weekday nights.
There are 3 steps to make this dish:
- Make the creamy sauce: Blend to a smooth texture the tofu, vegan milk, cajun spices, nutritional yeast, salt and cornstarch.
- Cook the vegetables: In a large pan, cook the onion, peppers, garlic and canned tomatoes.
- Combine: Once the vegetables are cooked, then add the creamy sauce, cooked pasta, stir and eat!
Watch how to make it
Tips when preparing this vegan cajun pasta recipe
- Choose a sweet onion (like Vidalia) instead of regular onion. If you don't have a Vidalia type, then grab a red onion. I love the hint of sweetness it brings to the dish and their mellow flavor is best since the vegetables are kept quite big and crisp.
- Do not overcook the vegetables! Keep them on the crunchy side, it will add so much texture to the rich and creamy sauce.
- Do not overcook the noodles either! Once cooked al dente, the noodles will be added to the warm creamy sauce where the noodles will likely cook a little more.
- I choose fire roasted canned diced tomatoes. If you use regular tomatoes, then I recommend you to add a pinch of smoked paprika to get a hint of smokiness.
Make it super extra special
- Make it extra creamy: Use coconut milk instead of regular vegan milk.
- Make it extra spicy: Add a sprinkle of red pepper flakes when serving or ground cayenne pepper to the blender.
- Make it extra rich in protein: Although this meal is already high in protein, thanks to the blended tofu, you can also add a can of drained white bean to the pan when combining the pasta.
- Make it extra veggie packed: add more veggies, like broccoli, mushrooms, zucchini, etc.
Keep the leftovers in a air-tight container for up to 3 days. When reheating, add a splash of vegan milk to help recreate the saucy consistency.
After resting for a while in the fridge, the noodles absorbs more of the sauce, which can change the texture of the pasta. Just a reminder to keep your noodles al dente!
Other creamy pasta dishes you might like
- Butternut squash mac and cheese
- Cauliflower Alfredo
- Hidden vegetable pasta sauce
- Vegan white sauce for pasta
- Garlic cream primavera
- Tahini pasta
- Pasta with hummus and roasted vegetables
I hope you like this cajun pasta dish as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Cajun Pasta - Simple & Creamy
For the sauce
- 8 oz firm tofu - drained (I use half of a 454g. (16oz) package)
- 1 ¼ cup vegan plain milk - unsweetened, choose nut-free if necessary
- 1 ½ tbsp nutritional yeast
- 3 tsp cajun seasoning
- 1 tsp salt
- 1 tsp cornstarch
For the pasta
- 12 oz short pasta of your choice - cooked al dente
- 1 sweet onion (vidalia type), or red onion - sliced
- 2 large peppers (red, yellow or orange) - sliced
- 3 large cloves of garlic - crushed
- 14 oz canned diced tomatoes - fire roasted, see notes
Make the sauce
- In a blender, combine all the ingredients for the sauce and blend until very smooth. Set aside.
Make the pasta
- In a large pan, cook the onion and pepper over medium-high heat stirring occasionally for about 5 minutes.
- Then, add the garlic and a good pinch of salt, stir for 30-60 seconds, then add the can of tomatoes. Cook uncovered for about 7 minutes or until most of the water from the tomatoes is evaporated and the vegetables are cooked to your taste (keep them crunchy!).
- Add the blended tofu sauce and cooked pasta (al dente!) to the pan and stir. Cook for a few minutes or until warmed up and the sauce has thickened up a bit. Taste and adjust the seasoning. Serve and enjoy!
- I use the brown rice fusilli from Jovial
- Do not overcook the pasta, they will keep cooking a little after transferring to the saucy pan.
- Do not overcook the vegetables, keeping them crunchy helps bring a pleasant contrasting texture with the rich sauce.
- You can make your own Cajun spice mix, but I use the store-bought Cajun seasoning blend from Frontier.
- If you do not have fire roasted canned tomatoes, then you can add a pinch of smoked paprika to add a hint of smoky flavor.