1 Pot Vegan Creamy Cajun Pasta

1 Pot Vegan Creamy Cajun Pasta

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Originally published on The Vegan 8 on 2020 06 27 by brandi.doming@yahoo.com https://thevegan8.com/1-pot-vegan-creamy-cajun-pasta/

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.

large pan of Cajun pasta with wood spoon

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

bowl of Cajun pasta on white surface with fork in bowl

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.

super closeup shot of spoonful of pasta

MORE VEGAN PASTA DISHES

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1 Pot Vegan Creamy Cajun Pasta

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.

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 (g) 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)
  • 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

Instructions

  1. First, make the Cajun seasoning so it’s ready to go.

  2. Add the bell pepper and ONLY 1/4 cup of the water and a pinch of salt over medium heat for 5 minutes in a large deep pan.

  3. 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.

  4. Stir the Cajun seasoning into the pan of bell peppers for about 30 seconds to toast them and release their aroma.

  5. 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.

  6. The sauce should have thickened beautifully and be creamy with just enough sauce coating all the pasta well. 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. 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.


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Copywriter and marketing consultant. Author of 'Stories And Recipes From The Soup Kitchen.' Freedom lover, adventurer, and treasure hunter.

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