Cajun Zucchini Noodle Pasta (Vegan, Paleo)


If you like hot and spicy dishes, this one’s for you.

cajun zuchinni noodle pasta in a bowl

This Cajun “pasta” features a colorful variety of vegetables sauteed with an easy homemade Cajun seasoning to create a comforting noodle-like dish.

Because this recipe calls for zucchini noodles (a.k.a. “zoodles”) instead of grain-based noodles, it’s lower in carbs and calories than an average pasta dish and can be easily digested with any add-ins you like. For example, you may want to add cooked chicken, shrimp, tofu, or beans to add some protein to the dish, but it’s also delicious on its own and can be paired with your favorite salad for a lighter and completely vegetable-centric meal.

The key to working with zucchini noodles is to toss them with a bit of salt and let them sweat for about 30 minutes before cooking, to reduce their moisture content. You’ll be amazed at how much water they release! If you don’t let them sweat ahead of time, the end result will be more watery, but still delicious.

Cajun Zucchini Noodle Pasta (Vegan, Paleo)
Serves 2

Inspired by SkinnyTaste

Ingredients:

2 zucchini squash, peeled (about 1 lb.)
1 tablespoon coconut oil
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 oz. sliced mushrooms
2 tomatoes, chopped
2 teaspoons Cajun seasoning (<- link to recipe)
Salt and pepper, to taste

Optional Add-ins: Chicken, shrimp, steak, tofu, beans, or lentils

Directions:

Create “noodles” out of the two zucchinis using a spiral slicer or a julienne peeler. Place the noodles in a large mesh strainer, and sprinkle generously with salt. Toss the noodles well, and then allow them to sit in the strainer over a bowl to catch the moisture they release. Set aside for 30 minutes.

onions and peppers in a large pot

Melt the coconut oil in a deep skillet or dutch oven over medium heat and saute the sliced onion and peppers until slightly tender, about 8 minutes. Add the mushrooms and tomatoes, and saute for another 5 minutes.

*If you want to add any additional protein, I’d add it with the mushrooms and tomatoes to heat thoroughly.

Once the zucchini noodles have sufficiently sweated, rinse them well with water and pat dry with a towel. Add the noodles to the sauteed veggies, along with the Cajun seasoning, and stir well. (If you don’t care for spicy food, I’d recommend starting with half the amount of seasoning called for– this dish is very spicy as written!) The noodles should be soft after just 2 to 3 minutes of cooking. Season with salt and pepper to taste (I added an additional 1/2 teaspoon of salt) then serve warm.

cajun zuchinni noodle pasta

While this recipe contains quite a few veggies, they are all pretty low-calorie so this recipe will serve 2 adults as a meal. Leftovers can be stored in a sealed container in the fridge for up to 3 days.cajun zuchinni noodle pasta in a bowl

 

5 from 4 votes
Print
Cajun Zucchini Noodle Pasta (Vegan, Paleo)
Prep Time
10 mins
Cook Time
29 mins
Total Time
39 mins
 

A light, yet spicy noodle dish featuring nutrient rich vegetables.

Course: Main Course
Servings: 2
Calories: 187 kcal
Author: Detoxinista.com
Ingredients
  • 2 zucchini squash , peeled (about 1 lb.)
  • 1 tablespoon coconut oil
  • 1/2 red onion , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 1 green bell pepper , thinly sliced
  • 8 oz . sliced mushrooms
  • 2 tomatoes , chopped
  • 2 teaspoons Cajun seasoning (<- link to recipe)
  • Salt and pepper , to taste
Instructions
  1. Create zucchini "noodles" using a spiral slicer or a julienne peeler. Place the noodles in a large mesh strainer, and sprinkle generously with salt. Toss the noodles well, and then allow them to sit in the strainer over a bowl to catch the moisture they release. Set aside for 30 minutes.
  2. Melt the coconut oil in a deep skillet or dutch oven over medium heat and saute the sliced onion and peppers until slightly tender, about 8 minutes. Add the mushrooms and tomatoes, and saute for another 5 minutes.
  3. *If you want to add any additional protein, I'd add it with the mushrooms and tomatoes to cook thoroughly.
  4. Once the zucchini noodles have sufficiently sweated, rinse them well with water and pat dry with a towel. Add the noodles to the sauteed veggies, along with the Cajun seasoning, and stir well. (If you don't care for spicy food, I'd recommend starting with half the amount of seasoning called for-- this dish is very spicy as written!) The noodles should be soft after just 2 to 3 minutes of cooking. Season with salt and pepper to taste (I added an additional 1/2 teaspoon of salt) then serve warm.
  5. While this recipe contains quite a few veggies, they are all pretty low-calorie so this recipe only serves 2 adults in our home. Leftovers can be stored in a sealed container in the fridge for up to 3 days.

 Notes:

  • Feel free to use store-bought Cajun seasoning if you’d prefer, and just add it to taste as you go.
  • This recipe is very open to interpretation, so you could also use any other veggies you love, including spaghetti squash instead of the zucchini noodles, if you prefer.

Enjoy!

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Comments

Danielle @ Chits and Chats and Chocolate

Cajun food is the best, and so is pasta, so this recipe is basically the best thing ever!

Abbi*tarian

I like how you immediately posted a recipe that uses your cajun spice blend! I constantly find your notes, tips & optional ad-ins helpful; I’m definitely adding lentils to this :0). I also like that your recipes are so versatile and changeable. I enjoy experimenting with recipes, so they expand into multiple new recipes instead of just one. So, I’m also going to try switching the zucchini with spaghetti squash the second or third time I make this. Thank you!

Kezia @ Super Naturally Healthy

Love how simple this sounds! I need to make a batch of that cajun spice up and simple suppers like this are needed in my house. I am in love with my spiraliser and am literally spiralising everything!

Janice

I am a fan of spicy to a certain point and since I was feeding this one to some smaller kiddos, I cut the cayenne in half and only added a few shakes of chili flakes. It was still a bit warm for them but the older members of the family (myself included) loved it! I loved the flavors, and especially loved just how quickly it came together! Another great recipe Megan! Keep em coming!

barb

How do you know when to add baking soda, and when to add baking powder? I notice sometimes you add vinegar to the soda too, to gift lift I would think. thanks!

Amy

Fabulous recipe! I also tried it raw with sliced carrots instead of the mushrooms. Very delicious and versatile!

Noelle

This was amazing! Thanks for sharing the recipe. Can’t wait to try it with some tofu (:

Diane

Can left overs be frozen for another meal another day Thanks

Sharon

This looks like a great recipe! You just inspired a spiral slicer purchase!

Katie

So I am not a huge fan of zucchini noodles with marinara sauce so this recipe hit the mark. husband added grilled chicken to his and I ate as recipe is…cut cajun in half and it was so yummy!

Donna

Love spicy to a certain point. I will probably cut back a bit on the Cajun seasoning. What I really would like to know is it OK to use EVOO instead of the coconut oil. Coconut oil is so very expensive and I don’t think I would use it often enough to justify buying it.

Living Outside of the Box

Loved this!!! Absolutely delicious, and I threw in some white northern beans to add a bit of protein. The mushroom was absolutely amazing in this, and even one of my daughters who is opposed to zoodles happily ate this! Yum! Thank you, Megan!

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