This one-pot Vegan Cajun Pasta is creamy, spicy, and packed with Louisiana-inspired flavors with a little help from Cajun seasoning! It’s pasta tossed in a smoky, dairy-free sauce and comes together in less than 30 minutes for an easy weeknight dinner.
Cajun flavors are a year-round favorite, but this creamy, spicy pasta especially shines during Mardi Gras season, when Louisiana-inspired dishes take center stage.
This recipe is for everyone - great for beginner home cooks and a delicious start to cooking vegan.
With the Cajun seasoning prepared, you can whip up a family-friendly, mildly spiced, and quick main dish. Pair it with a Vegan Caesar Salad or a simple green salad with a Classic French Salad Dressing.
Like Vegan Instant Pot Jambalaya, this dish is flexible—you can keep it simple as written or toss in whatever veggies you have on hand or love most when adding the onions.
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Why I Love This Recipe
- The one thing I love about this recipe is that it's easy to make. Whether I'm keeping it simple with a handful of ingredients or adding a few more veggies, it's super easy!
- It’s quick to make but doesn’t skimp on the Cajun flavor.
Ingredients
- Vegan Cream Cheese: For your reference, I currently use Tofutti and really enjoy it.
- Vegetable Base Paste: I always highly recommend Better Than Bouillon for home cooks like you because you can adjust its intensity - add more or less to suit your taste. You can always substitute the water and paste for 4 cups of high-quality vegetable broth.
- Pasta: Short-cut pasta like penne, rigatoni, or rotini works best because it holds onto the creamy sauce.
- Cajun Seasoning: I’ve only made this recipe with my homemade Cajun seasoning, so if you’re using a store-bought version or a different DIY mix, adjust the amount as needed - it might be spicier or saltier than mine.
See the recipe card for quantities and a full list of ingredients.
Variations
- Mix in vegan sausage, smoky tofu, or chickpeas for extra heartiness.
- Add sautéed bell peppers, zucchini, mushrooms, or spinach for extra vegetables.
How To Make Vegan Cajun Pasta
See the process in the pictures below. See the recipe card for details.
Step 1: Heat vegan butter in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft.
Step 2: Stir in garlic and Cajun seasoning and let it toast for 1 minute.
Step 3: Pour in the blended fire-roasted tomatoes, vegetable base paste, water, and pasta, stirring well to combine. Simmer for about 20 minutes.
Step 4: Stir in the vegan cream cheese until fully melted and smooth. Taste, adjust seasoning if needed, garnish with parsley, and serve.
Top Tips
They sell canned crushed fire-roasted tomatoes but not at all major grocery stores, so buy fire-roasted tomatoes and puree them for a few seconds to give the pasta the best flavor and texture.
Serving Suggestions
Serve with a side of greens or roasted vegetables like Sheet Pan Oven Roasted Vegetables, Roasted Brussels Sprouts, sautéed zucchini, or grilled asparagus for extra greens.
Top with smoky tofu, vegan sausage, blackened tempeh, or crispy chickpeas for a heartier meal.
Recipe FAQS
Yes! This Vegan Cajun Pasta stores well and tastes even better the next day as the flavors meld.
Let the pasta cool completely, then transfer to an airtight container and refrigerate for up to 4 days. I do not recommend freezing because I never feel that the pasta recovers to be as tasty.
Got a minute? I'd love for you to comment and rate this Vegan Cajun Pasta. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Cajun Pasta
Ingredients
- 2 tablespoons vegan butter
- 1 large onion finely chopped
- 3 cloves plump garlic
- 2 tablespoons Cajun seasoning
- 1 14-ounce can of fire-roasted tomatoes blended for best consistency
- 1 heaping tablespoon vegetable base paste Better Than Boullion
- 4 cups water
- 1 16-ounce box of pasta penne, rigatoni, etc.
- 4 ounces vegan cream cheese Violife or other
- parsley for garnish
Instructions
- Saute Onion: Heat vegan butter in a large pot over medium heat until melted. Add the finely chopped onion and sauté for 5 minutes until soft and translucent.
- Garlic and Cajun Seasoning: Add the garlic, sprinkle in the Cajun seasoning, and stir well, letting it toast for 1 minute to enhance the flavors.
- Liquids and Pasta: Pour in the fire-roasted tomatoes, vegetable base paste, water, and pasta.
- Simmer: Bring to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes to deepen the flavors and for the pasta to absorb the liquid. Stir it frequently to ensure all the pasta gets moisture and is submerged in the liquid.
- Add Cream Cheese: Stir in the vegan cream cheese, whisking until fully melted and the soup is creamy and smooth. Taste and adjust salt and spice if needed. Garnish with chopped parsley and serve hot.
Video
Notes
- I blend the fire-roasted tomatoes because I have a child who treats tomato chunks like a personal attack - an instant meal-ruining disaster. It turns out that I like it better this way, too. However, it is hard to find crushed fire-roasted tomatoes at the store. So, I grab a regular fire-roasted can of diced tomatoes and give it a quick blend in my bullet blender. And 'fire-roasted' does make a difference in this dish that has minimal ingredients.
- Use a food processor to finely chop the onions—it creates a smoother sauce, speeds up cooking, and melts into the dish for unseen flavor.
- If you don’t have Better Than Bouillon, swap the water and bouillon in the recipe for 4 cups of vegetable broth instead.
- The pasta may take a little longer than 20 minutes to soften, depending on the type and simmering intensity. For most varieties, 20 minutes is usually just right.
- I’ve only made this recipe with my homemade Cajun seasoning, so if you’re using a store-bought version or a different DIY mix, adjust the amount as needed - it might be spicier or saltier than mine.
- Nutritional information is only an estimate.
Regi Pearce says
This Vegan Cajun Pasta is officially in my weeknight dinner rotation! It’s creamy, smoky, and just the right amount of spicy for my family. I love how easy it is to throw together in one pot. If you like Cajun flavors, rich pasta dishes, you must try this one! Let me know if you make it!