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Vegan Cajun Pasta

A flavorful and creamy pasta dish made with colorful vegetables and coconut milk, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (penne or fettuccine)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
Sauce and Seasoning
  • 1 cup coconut milk
  • 2 tablespoons Cajun seasoning
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the onion and garlic, and sauté until softened.
  3. Add the bell pepper and zucchini, and cook until tender.
  4. Stir in the cherry tomatoes and cook for an additional 2 minutes.
  5. Pour in the coconut milk and add Cajun seasoning. Stir well to combine.
Final Steps
  1. Add the cooked pasta to the skillet, tossing to coat evenly.
  2. Season with salt and pepper.
  3. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm in a skillet over low heat, adding a splash of water or coconut milk if needed. Feel free to add other vegetables you like, such as spinach or mushrooms. For a protein boost, consider adding chickpeas or lentils before serving. Can be made gluten-free by using gluten-free pasta.