This 1 Pot Vegan Creamy Cajun Pasta is just 8 easy ingredients and ready in 30 minutes! It’s so easy to make, so full of flavor and completely oil-free! Can be made gluten-free by using pasta of your choice.
1 POT VEGAN CREAMY CAJUN PASTA
I love Cajun food and being married to a native from Louisiana, Cajun food is something we’ve eaten our entire marriage. So, he is picky and absolutely loved this! I used my homemade Cajun seasoning because it’s the bomb and has no salt added to the blend. The flavor is incredible here.
This recipe does not require any cashews like most vegan creamy sauces and has so much flavor. Bonus that it is made in 1 pot and ready in 30 minutes.
INGREDIENTS NEEDED
- Cajun seasoning: I used my homemade blend because it’s salt-free and it’s delicious. You can use store-bought if you like, but make sure to buy a salt-free blend and I’ve only tested this with my own blend. Takes just 3 minutes to prepare the blend.
- Bell peppers
- Low-sodium soy sauce: Use a gluten-free tamari if needed.
- Almond milk: Use unsweetened plain. I used the Simple Truth brand from Kroger. If allergic to almond milk, use another milk you love, like oat milk or soy. I used almond milk because it’s not too thick and not too runny and the almond flavor really goes great with Cajun spices, so it’s what I recommend and only tested with. It thickens up beautifully, but still creamy and saucy.
- Roasted creamy almond butter: Use sunbutter if allergic.
- Sweet corn
- Penne pasta: Use gluten-free if needed.
- Tomato sauce
HOW TO MAKE VEGAN CAJUN PASTA
Step 1: First, make the Cajun seasoning so it’s ready to go.
Step 2: Cook the bell pepper in 1/4 cup water and a pinch of salt over medium heat for 5 minutes in a large deep pan.
Step 3: While the bell peppers are cooking, combine the almond milk, remaining 3/4 cup water, almond butter, soy sauce, liquid smoke (if using) and salt in a bowl and whisk until really smooth. Make sure the almond butter is mixed thoroughly and not chunky.
Step 4: Stir in the Cajun seasoning into the pan for about 30 seconds to toast them and release their aroma.
Step 5: Add the almond milk mixture, corn and the pasta to the pan and stir very well. Raise the heat and bring to a boil. Once boiling, cover and lower the heat to low so that a gentle simmer is going. Cook, covered for 10 minutes or until pasta is al dente. 10 minutes was perfect for me. Stir once during the cooking process.
Step 6: The sauce should have thickened beautifully, coating all the sauce perfectly. It will be creamy, but not a lot of sauce in the pan. Remove from the heat and stir in the tomato sauce thoroughly until well mixed. Taste and add more salt if needed. This will vary due to if your tomato sauce is salted or not. It should have a nice kick of heat, but not overly spicy. If you want it spicier, sprinkle some extra Cajun seasoning on the pasta. Serve immediately.
MORE VEGAN PASTA DISHES
- Best Vegan Garlic Alfredo
- Vegan Walnut Basil Pasta
- 20 Minute Vegan Alfredo
- Vegan Pimento Cream Sauce
- Creamy Chili Sauce with Pasta
- Easy Vegan Meatballs and Spaghetti
- Vegan Lemon Florentine Pasta
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1 Pot Vegan Creamy Cajun Pasta
Ingredients
- 1 packed cup (160g) diced bell pepper (use any colors you like, I used a tricolor blend prechopped from the store)
- 1 cup (240g) water, separated
- 2 1/2 teaspoons my homemade Cajun seasoning (you can use store-bought seasoning if you like, but make sure it's salt-free. I've only tested this with my blend)
- 1 1/2 cups (360g) unsweetened plain almond milk (if allergic, use another milk you love, like oat milk or soy. Note: I used almond milk because it's not too thick and not too runny and the almond flavor really goes great with Cajun spices, so it's what I recommend and only tested with)
- 1 tablespoon (16g) roasted creamy almond butter (use sunbutter if allergic)
- 1 tablespoon (15g) low-sodium soy sauce (use a gluten-free tamari if needed or coconut aminos for soy-free)
- 1 teaspoon (5g) liquid smoke (optional)
- 1/4-1/2 teaspoon fine sea salt (I used 1/2 tsp)
- 1/2 cup frozen sweet corn
- 8 oz uncooked penne pasta (use gluten-free if needed)
- 1/4 cup (60g) tomato sauce puree
- Optional: fresh green onions & parsley for garnish
- I use this scale.
NOTE
- If you are extremely sensitive to spicy or don't like a kick, reduce to 2 teaspoons Cajun spice and that makes it very mild. Doesn't taste as Cajun of course since Cajun food is spicy, but if serving to kids that are sensitive, only use the 2 teaspoons. It's still flavorful.
Instructions
- First, make the Cajun seasoning so it's ready to go.
- Add the bell pepper and ONLY 1/4 cup of the water and a pinch of salt to a large deep pan over medium heat and cook for 5 minutes.
- While the bell peppers are cooking, in a large bowl, combine the almond milk, remaining 3/4 cup water, almond butter, soy sauce, liquid smoke (if using) and salt and whisk until really smooth. Make sure the almond butter is mixed thoroughly and not chunky.
- Stir the Cajun seasoning into the pan of bell peppers for about 30 seconds to toast them and release their aroma.
- Add the almond milk mixture, corn and the pasta to the pan and stir very well. It will be very runny, but will thicken up beautifully, don't worry. Raise the heat and bring to a boil. Once boiling, cover and lower the heat to low so that a gentle simmer is going. Cook covered for 10 minutes or until pasta is al dente. 10 minutes was perfect for me. Stir once during the cooking process.
- The sauce should have thickened beautifully and be creamy with just enough sauce coating all the pasta well. Remove from the heat.
- Stir in the tomato sauce thoroughly until well mixed. Taste and add more salt if needed. If using coconut aminos (which is less salty than soy sauce), you may need another pinch. This will vary also due to if your tomato sauce is salted or not. It should have a nice kick of heat, but not overly spicy. If you want it spicier, sprinkle some extra Cajun seasoning on the pasta. If you want it more saucy, add a bit more water and extra seasoning if needed. Serve immediately and garnish with fresh green onions and parsley, if desired.
Notes
- I used a salt-free tomato sauce, so the sodium is not accurate in the nutrition stats (I use an online calculator at caloriecount.com). Depending on the tomato sauce or brands used, it will vary.
- Follow the same directions as above for having all ingredients ready and premeasured, as this recipe goes super quick. NOTE: Using the full 2 1/2 teaspoons of Cajun spice I loved, it was quite spicy, but my family complained it was too spicy, lol. I also made it with just 2 teaspoons and they were fine with that, so it's up to you. 2 teaspoons wasn't enough for me, so maybe do 2 1/4 teaspoons? You can always add more after it cooks if you want it spicier.
- Whisk the almond milk, ONLY 1/2 cup water (this is less than the 3/4 cup used in the stovetop version), almond butter, soy sauce, tomato sauce, 1/2 teaspoon salt, liquid smoke (if using) until very smooth. You don't want chunks of almond butter. Set aside.
- Add the bell pepper and 1/4 cup water and a pinch of salt to the pot and saute for 5 minutes on "normal" saute mode, stirring a couple of times during. Add the cajun spices and stir around for about 30 seconds to briefly cook and release their aroma. If the pot is too dry, add a tiny splash of water.
- Turn off the saute by hitting cancel. Add the almond milk mixture, the pasta and corn and stir very well.
- Select the "Manual/Pressure Cook" button on the high pressure setting and set the timer for 5 minutes. It will take 10 minutes to come to pressure before the 5 minutes begins. Once it beeps after the 5 minutes is done, let it sit just 5 more minutes and do a quick release to release the remaining pressure using an oven mitt to protect your hand. The float valve will drop once all the pressure is released. Lift the lid carefully and stir around the pasta until mixed. Add to bowl and add any more Cajun spice if desired. Garnish with fresh parsley and green onions (optional). Serve right away.
I haven’t tried this recipe, yet, but will soon. I just want to say my one-year old loves all the soup recipes in your cookbook. She eats the Hungarian lentil stew and Cajun chowder weekly. Thank you!
Aww that is so wonderful to hear Crystal that your 1 year old loves all the cookbook soups, yay! Thanks for sharing!
This is def gonna be one of my go to recipes since I love pasta and New Orleans style food so much! My boyfriend loved it. I did tweak it a bit since I didn’t have almond butter. So instead, I boiled cashews and blended them with almond milk and the rest of the ingredients called for the sauce. Thank you for this recipe!
So glad you loved it! Cashew butter works great too, just different flavor a bit. Thanks for making it!
This looks delicious! I want to try tomorrow. What do you mean by tomato sauce purée? Just purée some tomato sauce? Or do you mean tomato paste?
Hi! Just plain tomato sauce sold in the grocery store. They are cooked puréed tomato sauce sold by many brands and it’s just tomatoes. Not tomato paste, tomato sauce. Same isle as tomato paste.
Looks delicious! Wil definitely try. I’m always looking for ways to add greens to recipes. Do you think spinach would be okay in this? Or maybe another green? Thanks!
Hi Linda! Yes, I would just stir in fresh spinach leaves at the very end after the tomato sauce, so the warmth will just wilt them perfectly. I wouldn’t cook it in the sauce or it will get mushy!
I made this yesterday , but I love greens , I had bought some collard greens so I added those. Also added a little more of the Cajun spice. It was so good. Thank you
SO happy to hear you loved this Kerstin, thank you!
Whoo Baby! This spectacular pasta dish is full of robust Cajun flavor! My husband is on his second dish and is sopping up every last drop of the creamy sauce. =D When making your homemade spice blend I used half tbe cayenne pepper so I could enjoy it (an Irish woman who can’t handle too much heat 😆) and he could sprinkle more on (as a Swede who LOVES heat). Terrific marriage of peppers, corn, pasta, spice and ‘cream’, Brandi! Thank you!
Haha, I love that hubby went back for seconds! So glad y’all loved this Colleen, thank you as always for making and providing feedback!!
You MUST make this quick and easy pasta dish! So flavorful, creamy, and delicious! I have added this to my rotation of quick and easy staple recipes to put on rotation!
Let’s talk substitutions. I wanted to make this today so worked with what I already had on hand, which is easy to do with Brandi’s recipes with simple, staple ingredients! Also, I have a wheat allergy (so I eat gluten free). I subbed coconut aminos for the soy sauce and used Jovial gluten free pasta. I used homemade cashew butter (left over from making the Vegan 8’s ultimate comfort chocolate chip cookies hah!) so I used that instead of almond butter (didn’t have any on hand). I used fresh corn instead of frozen (because that’s what I had). I also did not have tomato sauce puree so I mixed 2 Tbls tomato paste (no salt) with 4 Tbls water then measured out the recommended 60g.
I made the Cajun seasoning earlier in the day. All in all, including chopping amd preparing a side of turnip greens, this took me 30 minutes to cook. I also have at least 2-3 servings left over. Simple to make but amazing flavor profile! Love it!
Thank you so much Megan for this awesome feedback!!
I made this tonight and my family loved it! It was quick to put together. I used gluten free pasta. I am so glad I doubled the recipe. The only change I made was to use veggie broth in place of the water. I will be making this again soon! You really do have the very best recipes. So grateful for you and your creativity!
Woohoo, that is wonderful to hear Bev! And thank you so much for your kind words, it means so much to hear that!
Freakin awesome! Doubled it since I was feeding 4 including a teenage boy. The garnish of the green onions was brilliant. Being in the SW, we added a little hot sauce.
Will be making this weekly. We used protein noodles to increase our protein intake.
Yay David! It looked awesome on IG, thank you so much for making it and leaving great feedback!!
This was so delicious! Everyone loved the Cajun seasoning and the corn balanced the spice perfectly. I can see using this recipe as a base with different flavor variations too – the sauce was so creamy and delicious! Thanks for a great recipe 😊
So happy to hear that Janet!
Yes, yes, YES!!! This is SO good and spicy! We love spicy foods a lot in our house so this is a hit! Once again, you knocked it Out.Of.The.Park! Thank you again!
Forgot to give it the five stars it deserves in my previous comment. ☺️
Yay thank you for making it!
Really delicious! Love the creaminess of the almond milk mixed with the cajun spices. I don’t eat corn products, so I used some cut up green beans instead and it was still delicious. Thanks for another tasty pasta recipe!
Huge hit with my non-vegan fam! I was skeptical about tasting the almond butter but you’d never know! Very creamy just like cheese, I tricked my fam!
Woohoo, thrilled to hear that!! Yes, the almond butter sounds odd, but it’s my little trick to enhance those Cajun flavors! So glad everybody loved it!
Delicious! My husband roasted two ear of fresh corn for me, which enhanced the smokiness!
Sounds delicious Paula!
I just made this and it’s absolutely delicious! I only had roasted red peppers in a jar, so they came out pretty soft but still very tasty! I tend to find that Instant Pot recipes go too light on spice, but this was spot on for me (using your cajun spice recipe – 2.5tsp) – my mouth was quite fiery, in a good way! I had difficulty not eating the whole batch in a oner. Will be adding to my rotation and will be sure to double it next time, thank you!
I’m so glad to hear that Suzie!! Haha, yes, the 2 1/2 teaspoons was perfect for me too, but my family are more sensitive and whined a bit at the full 2 1/2 teaspoons, lol! So glad you loved it!
Delish! I followed the recipe and it is perfect!
OMG!! this is so delicious!
I used chickpea pasta and added spinach.
Yummy!!
I made this tonight and it was great! I use gluten free pasta and I don’t like for it to sit in sauce because it seems to get mushy. I used only 1 cup of milk and no water to make the sauce in a separate pan and cooked my pasta by itself. Worked perfectly! Next time I’m going to double the sauce and add broccoli, snow peas, squash and zucchini, all cooked separately so they don’t water it down. Great recipe as usual Brandi!
This was delicious! It was the perfect level of spice. When it finished I was worried that it wasn’t creamy enough by the way it looked, but that was not the case. I did use the sunbutter substitution because almond butter was double the price, lol. My husband asked for this to be put in the rotation. 🙂
So very happy to hear that Dana!
SOOO good! Non vegan husband loved it!
Once again, you’ve created an INCREDIBLE recipe that’s going into my rotation! After a quick glance I decided to double the recipe. I also had a few modifications: I used tahini instead of almond butter, because that’s what I had; I added a little nutritional yeast; a couple handfuls of spinach at the end; about a tablespoon of Cajun and a sprinkle of cayenne (we like spicy food in my house!) I also had to add a bit more water and almond milk after the pasta was cooked because it needed it. This was quick, easy, and PERFECT for a weeknight meal. We also now make your Cajun seasoning just about every other week and put it on EVERYTHING. Thank you again!!