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A skillet filled with vegan Cajun pasta with vegan chicken.
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Creamy Vegan Cajun Pasta

An easy 1-pot creamy vegan Cajun chicken pasta packed with veggies and flavor.
Course Main Course
Cuisine American, Cajun
Keyword creamy vegan Cajun pasta, vegan Cajun Pasta, vegan chicken Cajun pasta
Diet Gluten-Free Option, Nut-Free, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 315kcal
Author Monica Davis

Equipment

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
US - Metric

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.

Nutrition

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