Creamy Vegan Cajun Pasta with Smoky Vegan Sausage

This creamy Cajun pasta is entirely plant-based, including the sausage. It combines smoky, spicy notes from Cajun seasoning with bright vegetables and fresh basil for a satisfying, flavorful bowl.

The recipe is flexible: you can swap pasta shapes, increase the heat, or add extra vegetables to suit your preferences while keeping the same bold Cajun flavor.

Sausage: Use a plant-based spicy Italian sausage to keep the dish vegan. Any brand you prefer will work.

Pepper: A mix of fresh red bell pepper and roasted red pepper adds depth and sweetness to the sauce.

Onion: Sweet onion provides a mellow, savory base that balances the Cajun spices.

Pasta: Thick or tubular shapes like shells, penne, or spaghetti hold the sauce well; shells work especially nicely as they catch the sauce.

Cajun seasoning: A store-bought Cajun blend makes this recipe quick and consistent, though you can use a homemade mix if preferred.

See the recipe card below for a complete list of ingredients and measurements.

Swap the pasta: Use spaghetti for a Cajun spaghetti version, or penne for a chunkier bite.

Increase heat: Add crushed red pepper flakes or a pinch more Cajun seasoning for a spicier dish.

Sausage options: Any plant-based sausage—smoky, spicy, or mild—can be used depending on your preference.

Extra vegetables: Double the peppers and onions, or add mushrooms, zucchini, or spinach for more volume and nutrients.

Make it creamier: Stir in an additional 1/2 to 1 cup oat milk at the end for a richer sauce; reduce the broth slightly if you do so.

Step 1: Cook the plant-based Italian sausages in a large saucepan according to package directions. Once cooked, slice into bite-sized pieces and set aside.

Step 2: While the sausages cook, bring a pot of salted water to a boil for the pasta and prepare the vegetables: thinly slice the red bell pepper, dice the onion, mince the garlic, and chop the basil.

Step 3: In the same pan used for the sausage, heat the olive oil over medium-low heat. Sauté the red bell pepper and sweet onion for about 5 minutes, stirring frequently, until softened. Add roasted red peppers and garlic, cook 1–2 minutes until fragrant.

Step 4: Add the cooked sausage pieces, vegetable broth, cornstarch, diced tomatoes, and Cajun seasoning. Stir thoroughly, bring to a low boil, then reduce to a simmer and cook 10–15 minutes to thicken and let flavors meld.

Step 5: Meanwhile, cook the pasta according to package instructions. Drain the pasta, then gently fold it into the simmering sauce along with oat milk and chopped basil. Heat through, adjust seasoning, and serve hot.

Cajun flavor typically blends cayenne pepper, paprika, and aromatic herbs with onion and garlic, producing a spicy, smoky, and savory profile.

Cajun-style cuisine originates from Louisiana and emphasizes bold seasoning, simple techniques, and the use of vegetables and proteins to create deeply flavored dishes.

Cajun food often has a noticeable kick but isn’t always extremely hot. The heat level can be adjusted by increasing or decreasing spicy components like cayenne or chili flakes.

Vegan Cajun Pasta

Author: Kelsey Riley

This spicy Cajun pasta combines fresh vegetables, herbs, and a hearty plant-based sauce to create a flavorful, filling main course.

Ingredients

• 1 pound pasta
• 2 plant-based spicy Italian sausages
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• ½ sweet onion, diced
• 2 garlic cloves, minced
• ½ cup fresh basil, chopped

Cajun Pasta Sauce

• 1 cup roasted red pepper, diced
• 15 oz diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons Cajun seasoning
• ½ tablespoon cornstarch
• ¼ cup oat milk

Instructions

1. Cook the plant-based sausages in a large saucepan according to package directions. Slice into bite-sized pieces and set aside.
2. Prepare the vegetables while the sausages cook.
3. In the same pan, heat the olive oil and sauté the red bell pepper and onion over medium-low heat for about 5 minutes, stirring frequently. Add the garlic and roasted red peppers and cook 1–2 more minutes.
4. Add the cooked sausage pieces, vegetable broth, cornstarch, diced tomatoes, and Cajun seasoning. Bring to a low boil, then reduce to a simmer and cook about 15 minutes until slightly thickened.
5. Cook the pasta according to package instructions. Drain, then fold the pasta, basil, and oat milk into the sauce. Heat through and serve.

Notes

This pasta stores well in the refrigerator for up to 3 days. When reheating, add about 2 tablespoons of water to loosen the sauce if it has thickened.

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