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Cajun Pasta with Sausage and Peppers

By Nikki Vegan

This new Cajun Pasta with Sausage and Peppers has quickly become a favorite because it’s just so tasty. It’s bold, hearty and well seasoned without being too spicy. The combo of sausage, onions and peppers has been a ballpark staple for ages so I thought it would be fun to turn that tasty combo in a hearty, comforting pasta dish!

I start by crisping up some vegan sausage in a pan, then cooking sweet yellow onions and bell peppers with garlic and lots of Cajun seasoning. Then comes a mix of cashews, oat milk and nutritional yeast to replace the heavy cream that’s traditionally used in cream sauces like this one and it’s all tossed together with bow-tie pasta.

The result is a real crowd pleaser, and I find this flavorful southern-style pasta is loved by vegans and non-vegans alike so keep this recipe in mind the next time you’re cooking for a group.

How to Make Cajun Pasta with Sausage and Peppers

It’s easy to make this Southern- inspired pasta recipe, and best of all, it’s ready in 30 minutes or less!

The full recipe with instructions is on the printable recipe card below, but here’s a step-by-step overview to give you an idea.

Start by browning vegan sausages in a pan to crisp up the outside. Then slice into disks and set aside.

Return the pan to the stove and sweat the onions until translucent. Add the garlic and cook for another minute.

Add the bell peppers and cook over low heat for 2-3 minutes. Then add the white wine and cook until he liquid is mostly evaporated. Meanwhile, cook the pasta noodles in a large stock pot.

Blend the cashews, oat milk and nutritional yeast until smooth and then add it to the pan with the peppers and onions. Mix well and turn the heat to low.

Drain the pasta noodles and add to the pan with the Cajun cream sauce and veggies. Add 1 cup of the reserved pasta water and toss well to coat the pasta in the cream sauce. It will thicken nicely as it heats up.

Add the sliced sausages and chopped parsley and then taste. Add more salt and pepper as needed and serve with a squeeze of lemon and grated vegan parmesan cheese on top.

This new Cajun Pasta with Sausage and Peppers has quickly become a favorite because it’s just so tasty. It’s bold, hearty and well seasoned without being too spicy. The combo of sausage, onions and peppers has been a ballpark staple for ages so I thought it would be fun to turn that tasty combo in a hearty, comforting pasta dish!

I start by crisping up some vegan sausage in a pan, then cooking sweet yellow onions and bell peppers with garlic and lots of Cajun seasoning. Then comes a mix of cashews, oat milk and nutritional yeast to replace the heavy cream that’s traditionally used in cream sauces like this one and it’s all tossed together with bow-tie pasta.

The result is a real crowd pleaser, and I find this flavorful southern-style pasta is loved by vegans and non-vegans alike so keep this recipe in mind the next time you’re cooking for a group.

Cajun Sauce Recipe Tips:

Soak the Cashews Ahead of Time: Soak the cashew overnight or simply boil for about 15 minutes to soften them. This makes for easy blending and a silky-smooth sauce.

Cajun Seasoning: You can find pre-made Cajun seasoning in the spice aisle of most grocery stores or here and here online. I actually made my own blend using Half Baked Harvest DIY Cajun Seasoning Blend and it’s absolutely delicious and fun to make! Her recipe for Southern-Style Parmesan Chicken was the original inspiration for this pasta recipe and while the end result is remarkably different than hers, it’s what inspired this now vegan-friendly pasta! Note: you’ll need 2.5 tbsp of Cajun seasoning to make this sauce.

Save the Pasta Water! You’ll want to ladle out about 1- 1.5 cups of pasta water before draining the noodles. This will be key for creating a creamy Cajun pasta sauce that perfectly coats each and every bow-tie!

Under-Cook the Pasta by 1 Minute: Subtract one minute of cook time from the pasta package directions to ensure the noodles don’t overcook. After draining the water, the noodles will continue cooking in the cream sauce so shaving off one minute leads to perfectly cooked noodles in the end.

Salt as Needed: Salt and pepper are key in this recipe and since every Cajun seasoning blend will be slightly different, you’ll want to season to taste. The flavors should really pop so make sure you taste before serving and and add an extra sprinkle of salt and pepper if desired.

 

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