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This Cajun Pasta recipe is one I wouldn’t expect my whole family to love, because it sounds like it might be “too spicy” for them. But every time I make this, my kids and husband can’t help but walk by and taste-test the sauce, even before it’s ready to serve. There’s something so irresistible about it!
I’ve purposely kept this dish on the mild side, using easy pantry spices. But I’ve also included tips to make it spicier, if you prefer. It’s easy to taste and adjust as you go.
If you’re familiar with my vegan mac and cheese, you know how creamy and comforting a cashew-based cream sauce can be. It becomes silky smooth in seconds. The hardest part of this recipe is waiting for the water to boil for the pasta, so make sure you start with that first! Everything else will be ready to eat in no time.
⭐⭐⭐⭐⭐ Featured Review
“This was absolutely delicious! And so easy. The family all loved it. A good suggestion with the green bell pepper. I added shredded chicken. We’ll definitely make this again.” – Rachel
Ingredients You’ll Need
- Pasta. I like to use penne pasta for this recipe, but any other shape will work as well. Use gluten-free pasta if you need to, and choose a protein-packed option, like chickpea pasta, if you want a higher protein dish.
- Canned Tomatoes with Green Chilies. If you’ve ever made Rotel dip, you’re probably familiar with this ingredient. The green chilies add a ton of flavor, and we aren’t wasting a drop; the juices from the can will go into the cashew cream sauce.
- Veggies. Red onion and bell peppers pair perfectly with Cajun seasoning. You can also add zucchini or mushrooms, if you like!
- Cashews. These create the creamy sauce, so use unroasted and unsalted ones when possible. If you can only find salted cashews, use half the salt when blending the sauce.
- Pantry Spices. You’ll need 5 basic spices to create a Cajun seasoning: oregano, onion powder, garlic powder, smoked paprika, and cayenne pepper. Plus salt and pepper, to taste.
How to Make Cajun Pasta
Step 1:
Bring a pot of water to a boil over high heat. Season the water with 2 teaspoons of salt, so the pasta will be seasoned when it’s done cooking. As soon as it’s rapidly boiling, add the pasta and cook according to the package directions.
While you wait for the water to boil, add the oregano, onion powder, garlic powder, smoked paprika, and cayenne pepper to a small bowl.
In a large, deep skillet over medium-high heat, add a drizzle of olive oil, then add the chopped onion and bell peppers. Stir often, until the veggies soften, about 8 minutes. Then add the spices and stir for one more minute, just until fragrant.
Tip: If your veggies start to cook too quickly, leaving a browned residue in the pan, use a splash of pasta cooking water to deglaze the pan. This will make all the browned bits transfer to the veggies, making them extra flavorful.
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Step 2:
Open the can of diced tomatoes with green chilies, and drain the juices into a small blender. Add the cashews, a half teaspoon of salt, and a half cup of water. Then secure the lid and blend until smooth, about 60 seconds.
Pour the canned tomatoes into the pan with the veggies and spices, then add the cashew cream sauce.
Step 3:
When the pasta is done cooking, drain away the water and add the pasta to the pan. (Note: You can reserve some of the cooking water if you think you’ll want a creamier sauce.)
Stir well over medium heat until the pasta is coated in the cream sauce and everything is warm. Season to taste with additional salt, if needed. (I usually add another 1/4 teaspoon.)
This Cajun pasta is ready to serve right away with any toppings you love. You can stir in cooked protein, if desired, or garnish with green onion and cilantro. If the sauce becomes too thick, add a splash of the reserved cooking water.
Storage Tip: You can store leftover pasta in the fridge for up to 4 days. The sauce will thicken when chilled, so it might look dry when you reheat it. Add a splash of water to help it become creamy while reheating, if needed.
Creamy Cajun Pasta (Dairy-Free!)
Ingredients
- 8 ounces penne pasta (gluten-free, if needed)
- 1 tablespoon extra-virgin olive oil
- ½ red onion , chopped
- 2 bell peppers (I use red and green)
- fine sea salt
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper
- 14.5 ounces diced tomatoes with green chilies , reserve juices for sauce
- ½ cup raw cashews
- chopped green onions or cilantro , for garnish
Instructions
- Bring a pot of water to a boil (I add 2 teaspoons of salt), then cook the pasta according to the package directions. When it's done cooking, drain and set aside.
- While the pasta is cooking, heat the olive oil in a separate large skillet. Sauté the onion and bell peppers until they start to soften, about 8 minutes. Season the veggies with ½ teaspoon of salt as you stir.
- In a small bowl, combine the oregano, onion powder, garlic powder, smoked paprika, and cayenne pepper. Start with just a pinch of Cayenne pepper, because you can always add more later, but you can't undo spice! An ⅛ teaspoon of cayenne pepper makes this dish quite spicy, so I recommend starting with less if you don't like spicy food. Set this aside until the veggies are tender.
- To make the creamy sauce, pour the juices from the diced tomatoes directly into your blender. Then add the cashews, ½ cup of water, and ½ teaspoon of salt. Blend until very smooth, with no visible cashew pieces remaining. (Note: This works best in a personal-size blender due to the small batch size.)
- Once the veggies are tender, add in the spice blend and stir briefly. Then, add in the diced tomatoes, the creamy sauce, and the drained pasta, and toss well.
- Taste the pasta, and adjust any seasoning, as needed. You can add more salt to boost the flavor, some freshly ground black pepper, and another pinch of cayenne pepper, if you like things spicier, or a little more smoked paprika, for more of a smoky flavor. Serve warm, with any extra garnishes you like. (I added chopped green onions and cilantro.) Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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Notes
Nutrition
More Recipes to Try
- Greek Pasta Salad
- Dairy-Free Alfredo Sauce
- Pesto Pasta Salad
- Coconut Whipped Cream
- White Bean Tomato Soup
- Pumpkin Curry Soup
If you try this Cajun Pasta, please leave a comment and star rating below, letting me know how you like it. And if you make any other modifications, I’d love to hear about those, too. I appreciate your feedback!
I loved this dish so much!! Thank you , Megan!
I was about 1/4 c short of cashews, so I supplemented them with pine nuts. Otherwise, I made the recipe just as instructed. I topped our pasta with broiled shrimp & the whole family enjoyed it. There was a little leftover pasta, though no shrimp, so I topped it with roasted edamame for lunches all week. Yum!!
This is one that will stay in the regular rotation.
Loved this! I made it as directed and there is a tiny heat with the pinch of cayenne but my husband loved it. Great recipe! Next time I will add some andouille sausage to try that! Thanks!
So yum and healthy! Awesome pasta dish.
So delicious for such a simple recipe! Will definitely make it again. I substituted raw sunflower seeds for the cashews due to an allergy.
Really great weeknight main. Everyone loved it (toddler included!) I need more of these quickly, healthy weeknight meals in my toolbox. Thank you!
This was tasty and easy to make!
A+!! So flavorful and perfect. Thank you for the recipe!
This was easy to make and a nice flavor for pasta! I had all the ingredients on hand! I missed the part about adding the contents of the can (minus the juice) to the veggies but your pictures helped!
Really enjoyed this! Used zucchini from the garden instead of mushrooms. Very easy to put together and tasted great. Thank you!
I made it last night and it was so flavorful and delicious!! A new staple in my house! Thank you for creating the most delicious recipes!
I’m so glad you enjoyed it! Thanks for the feedback!