This quick and easy creamy vegan Cajun pasta is made in 1-pot in under 20 minutes. It’s the perfect weeknight meal, bursting with flavor and sure to satisfy the whole family.

A blue plate filled with creamy vegan Cajun pasta with a fork on the side.

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Why make this recipe

This vegan Cajun chicken pasta is super easy to make in 1-pot! Simply toss everything into your pot, simmer until the pasta is tender, and add some vegan sour cream to make it rich and creamy. You’re done!

Ingredients and substitutions

  • Light Olive Oil – or any neutral-flavored oil to saute the veggies in. To make it oil-free, you can saute the veggies in some vegetable broth instead of oil.
  • Garlic – for flavor. Fresh minced garlic is best, but garlic powder will also work. If you don’t like garlic, you can use a small onion or shallot as an alternative.
  • Bell Peppers – for flavor and texture. (optional)
  • Vegetable Broth – to cook the pasta in.
  • Fire-roasted Tomatoes – or any type of canned or fresh diced tomatoes.
  • Cajun Seasoning – You can use a brand like Tony Chachere’s, which already contains salt, or opt for a salt-free brand and add salt to taste.
  • Pasta – any type or shape of pasta that you would like. Refer to my list of vegan pasta brands if you are unsure about what to buy.
  • Vegan Chicken – you can use store-bought faux chicken, homemade chicken strips, rehydrated Butler Soy Curls, or my vegan shredded chicken or quick and easy chicken seitan. You can also simply leave this out or replace it with chickpeas. Check out all of my ideas for vegan chicken alternatives.
  • Spinach – You can use either fresh or frozen spinach. (If using frozen, add it about 5 minutes before the end of cooking.
  • Salt and Pepper – for flavor. Freshly ground black pepper gives the best taste. Red pepper flakes also add a hint of spice to the sauce.
  • Sour Cream – you can use store-bought vegan sour cream or easily make your own vegan sour cream from silken tofu. If you can’t find vegan sour cream, you can also use cashew cream, a can of coconut milk, or coconut cream instead.

Helpful tools

  • A large pot – big enough to hold about 12 cups.

How to make vegan Cajun pasta

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Add 2 tablespoons of olive oil to the bottom of a large skillet or pot. Add minced garlic and diced bell peppers. Sauté over medium heat for about 3 minutes.

Garlic and bell peppers sauteing in a skillet.
Sauté the garlic and peppers.
Fire roasted tomatoes added to sautéed garlic and peppers.
Add the fire roasted tomatoes.

Step 2 – Add a can of tomatoes, 4 cups of broth, and 2 teaspoons of Cajun seasoning.

Step 3 – When the broth comes to a boil, add a package of pasta and stir well.

Step 4 – Simmer uncovered over medium heat until the pasta is al dente and there is still some liquid at the bottom of the pan. (You may need to add additional water if it absorbs all of the broth.

Pasta being added to broth and veggies to make Cajun pasta.
Add broth and pasta then stir well.
Vegan chicken added to vegan Cajun pasta.
Add bite sized pieces of vegan chicken to the pasta.

Step 5 – Add 2 cups of vegan chicken cut into bite-sized pieces (or use a can of drained chickpeas instead). Stir well and cook for an additional 2-3 minutes, or until the chicken is heated through.

Step 6 – Remove from heat, then add the baby spinach and stir well until it has wilted. Then stir in vegan sour cream; season with salt and pepper to taste, and serve hot.

Vegan sour cream being added to vegan chicken Cajun pasta.
Stir in the vegan sour cream.
A large skillet filled with vegan Cajun pasta.
Serve hot.

Pro Tips

  • Use a small or medium-sized pasta shape to ensure that it doesn’t stick above the cooking liquid.
  • Add a little more liquid towards the end of cooking if needed.
  • If you are using frozen spinach, add it about 5 minutes before the end of cooking. If you are using baby spinach, add it as you shut off the heat at the end of cooking and just let it wilt.

Storage and reheating

Refrigerate: This vegan Cajun pasta will keep well in the refrigerator for 3 – 5 days in an airtight container.

Freeze: Leftover Cajun pasta can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of the leftover pasta in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop until warm.

A top view of a skillet filled with creamy vegan Cajun pasta with vegan chicken.

More easy vegan pasta recipes

Vegan Cajun pasta recipe

A skillet filled with vegan Cajun pasta with vegan chicken.
Diet
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5 from 1 rating

Creamy Vegan Cajun Pasta

Yield: 8
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Monica Davis
An easy 1-pot creamy vegan Cajun chicken pasta packed with veggies and flavor.
Print Leave a Review Pin Recipe

Ingredients

  • 2 tablespoons light olive oil
  • 3 cloves garlic, minced
  • 1 cup bell peppers, diced
  • 4 cups vegetable broth
  • 1 (14.5oz) can fire-roasted tomatoes, (or fresh tomatoes)
  • 2 teaspoons Cajun seasoning, (use more or less to adjust spice level)
  • 1 (16 oz) box pasta, medium or small-shaped pasta works best.
  • 2 cups vegan chicken, (or chickpeas)
  • 4 cups baby spinach
  • 3/4 cup vegan sour cream
  • salt and pepper, to taste

Equipment

Instructions
 

  • Add 2 tablespoons of olive oil to the bottom of a large skillet or pot. Add minced garlic and diced bell peppers. Sauté over medium heat for about 3 minutes.
  • Add a can of tomatoes, 4 cups of broth, and 2 teaspoons of Cajun seasoning.
  • When the broth comes to a boil, add a package of pasta and stir well.
  • Simmer uncovered over medium heat until the pasta is al dente and there is still some liquid at the bottom of the pan. (You may need to add additional water if it absorbs all of the broth.) Cook time will depend on the size of the pasta that you use.
  • Add 2 cups of vegan chicken cut into bite-sized pieces (or use a can of drained chickpeas instead). Stir well and cook for an additional 2-3 minutes, or until the chicken is heated through.
  • Remove from the heat, then add the baby spinach and stir well until it has wilted. Then stir in vegan sour cream; season with salt and pepper to taste, and serve hot.

Notes

  • Use a small or medium-sized pasta shape to ensure that it doesn’t stick above the cooking liquid.
  • Add a little more liquid towards the end of cooking if needed.
  • If you are using frozen spinach, add it about 5 minutes before the end of cooking. If you are using baby spinach, add it as you shut off the heat at the end of cooking and just let it wilt.
Serving: 1.5cup, Calories: 315kcal, Carbohydrates: 19g, Protein: 9g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 985mg, Potassium: 197mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2237IU, Vitamin C: 28mg, Calcium: 44mg, Iron: 3mg
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