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Vegan Creamy Cajun Pasta

Vegan Creamy Cajun Pasta. A rich, luscious, spicy pasta filled with colorful peppers, meaty mushrooms, and tons of cajun flavor! This 30-minute pasta dish is super easy to make and can be made gluten-free by using your pasta of choice!
5 from 12 votes
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Course: Dinner, Lunch, Main Course
Cuisine: American, Gluten-Free, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 590kcal
Author: Capri Lilly

Ingredients

Cajun Seasoning

  • 2 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper (or to taste)
  • 1/4 tsp Black Pepper
  • 1/4 tsp Sea Salt

Cajun Pasta

  • 8 oz Gluten-Free Dried Penne Pasta, or pasta of choice
  • 1 Medium red pepper, roughly chopped
  • 1 Medium green pepper, roughly chopped
  • 1/2 Medium orange pepper, roughly chopped
  • 2 cups Sliced Mushrooms
  • 1/2 Small onion, roughly chopped
  • 3 Garlic cloves, minced
  • 1 tsp Fresh Thyme
  • 2 tbsp Vegan Butter (or cooking oil)

Cashew Cream Sauce

  • 1.5 cups Raw Cashews
  • 2 cups Vegetable Broth
  • 4 Garlic Cloves
  • 1/2 tsp Sea Salt

Instructions

Making the Cashew Cream Sauce

  • Place the raw cashews in a small bowl. Bring 2 cups of water to a boil. Pour the boiled water over the raw cashews and let the cashews soak for at least 15 minnutes.
  • After soaking, drain and transfer the cashews to a food processor or blender. Add the broth, garlic, and salt to the food processor. Blend until smooth, about 1-2 minutes. Set Aside

Making the Cajun Pasta

  • Cook the pasta according to instructions on package and set aside.
  • Combine the ingredients for the Cajun Seasoning in a smal b
  • Heat the vegan butter in a large skillet over medium heat. Add garlic add onion, and cook for 2-3 minutes. Add mushrooms, thyme, and a pinch of salt. Cook the mushrooms for 5-7 minutes, or until golden brown. Add pepper and cook for 2-3 minutes, until slightly softened.
  • Reduce the heat to medium-low. Add the cashew cream sauce and the seasonings to the pan and mix well.
  • Fold in the cooked pasta. Toss to coat with the sauce and cook for 2-3 minutes. If the sauce is too thick, slowly stir in vegetable broth (up to 1/4 cup.
  • Remove the pasta from the heat. Garnish with parsley, lemon wedges, and red crushed pepper.

Notes

Cajun Seasoning: You can follow my homemade cajun seasoning recipe above or you can use store-bought seasoning if you like.  I've only tested the recipe with my blend (written above). 
Mushrooms: I use 2 large portobello mushrooms and 1/2 cup of crimini mushrooms. 
STORE: Store any leftovers in an airtight container in the fridge for up to 3 days. 
 
 

Nutrition

Calories: 590kcal