creamy cajun vegetable pasta

Vegan Creamy Cajun Vegetable Pasta

Pasta in a tomato based sauce with gorgeous cajun vegetables, made beautiful creamy with a handful of cashew nuts (or cream if you prefer) in the sauce. Healthy and delicious, this simple pasta dish is one of our favourite meals at the moment!

You can make this dish as mild or as hot as you like, and it is really easy to adapt to make it milder for the kids too then add a bit of heat for the adults later on. I usually leave most spice out until the final step, and the girls just have it as a creamy tomato / veg pasta before adding more spice to the sauce for mine and hubby’s portions. My 3 year old asked for this again the next day, so it has her seal of approval too!

I like to use cashews to add creaminess, but you can add a good splash of soya cream instead, if you prefer.

I used a little bottle of cajun spice mix – one thing to look out for is that the heat of various brands varies a lot  – I have 2 jars in my cupboard (one supermarket, one Schwarz), one is so mild you need loads and the other blows your head off with a teaspoon, so add a little at first and taste as you go along!!

Enjoy, L x

creamy cajun pasta vegan

Creamy Cajun Vegetable Pasta


  • 250g pasta (I use brown rice fusilli)
  • A few good handfuls chopped vegetables (I used a mix of red onion, peppers, courgette and aubergine, would have used mushrooms too if I had any in)
  • A handful of spinach
  • 1 tin of tomatoes
  • A sprinkling to several teaspoons of cajun spices (to taste)
  • A handful of cashew nuts (soaked in water for a few hours, then drained – skip the soaking if you have a high speed blender like a Vitamix)


  1. Cook the pasta in a large pan of salty water, according to packet instructions.
  2. While the pasta cooks, add a good glug of olive oil to a frying pan and saute the vegetables over a medium heat, with a good sprinkling of cajun spices. 
  3. Add the tin of tomatoes, drained cashews, a few spoonfuls of the cooked vegetables, and some more cajun spice to a blender and puree until it becomes a smooth sauce.
  4. Heat the sauce through on the hob, adding in the rest of the cooked veg and the spinach. Combine and cook until the sauce is hot and the spinach has wilted. Add more cajun spice / salt / pepper to your taste.
  5. Stir through the pasta and serve, or bake in the oven until a nice crispy topping has formed. Yum!
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