5 from 57 votes
Creamy Cajun Pasta
This Creamy Cajun Pasta combines penne pasta with sautéed onions, bell peppers, and cremini mushrooms, seasoned with a homemade Cajun spice blend. A smooth sauce made from blended diced tomatoes with green chilies and cashews gives it a creamy texture and mild heat, balancing earthy vegetables and smoky spices for a satisfying vegetarian main course.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
363 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 8 ounces penne pasta (gluten-free, if needed)
- 1 tablespoon extra-virgin olive oil (12 grams)
- 1/2 red onion , chopped (140 grams)
- 2 bell pepper I use red & green; 128 grams each
- 4 ounces cremini mushrooms , chopped (117 grams)
- 1 (14.5 oz) can diced tomatoes with green chilies , reserve juices for sauce
- salt
- black pepper
- 1/2 cup cashew nuts 65 grams, raw
Cajun Spice Blend
- 1/2 teaspoon oregano dried
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (or regular paprika)
- Pinch of cayenne pepper
Instructions
- Bring a pot of water to a boil (I add 1 tablespoon of salt to the water), then cook the pasta according to the directions on the package. When it's done cooking, drain and set aside.
- While the pasta is cooking, heat the olive oil in a separate large skillet. Saute the onion, peppers, and mushrooms until they start to soften, about 5 to 8 minutes. Season the veggies with a 1/2 teaspoon of salt as you stir, and keep this on medium-low heat, so you can stir together the spice blend as the veggies cook.
- In a small bowl, stir together the Cajun spice blend. Start with just a pinch of Cayenne pepper, because you can always add more later, but you can't undo spice! An 1/8 teaspoon of cayenne pepper makes this dish quite spicy, so I recommend starting with less than that.
- To make the creamy sauce, drain the juices from the can of diced tomatoes directly into your blender. To this, add in the cashews, a 1/4 cup of water, and a 1/2 teaspoon of salt. Blend until very smooth, with no visible cashew pieces remaining.
- Once the veggies are tender, add in the spice blend and stir briefly. Then, add in the diced tomatoes, creamy sauce, and the 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.
Cup of Yum
Notes
- Nutritional details provided are estimates and for a single serving based on four portions.
Nutrition Information
Calories
363kcal
(18%)
Carbohydrates
54g
(18%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Sodium
11mg
(0%)
Potassium
516mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1925IU
(39%)
Vitamin C
77mg
(86%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 363
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 11mg | 0% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1925IU | 39% |
| Vitamin C | 77mg | 86% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.