Cajun Pasta with Sausage and Peppers
on Dec 04, 2022, Updated Dec 21, 2022
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This creamy Cajun Pasta with vegan sausage and peppers is the perfect winter comfort food! Bow-tie pasta, sautéed onions, bell peppers and garlic tossed with a bold and zesty Cajun cream sauce. Every bite is flavorful, decadent and delicious!
I love pasta recipes all year round but they’re especially wonderful during the colder months of winter. Recipes like my Spicy Pumpkin Pasta with Roasted Broccolini and Chickpeas and my Creamy Sun-Dried Tomato Pasta are my go-tos when I want restaurant-quality pasta dishes from the comfort of my home. In the warmer months, my chilled Jalapeño and Sweet Corn Pasta Salad is on a regular rotation and I truly never tire of a classic like my Vegan Baked Ziti.
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 sock pot like this one.
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.
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.
Cajun Pasta with Sausage and Peppers
Ingredients
- 1 lb bow tie pasta
- 3 vegan sausages , I recommend Beyond Sausage Brats
- 3 tbsp olive oil, divided
- 1 medium yellow onion
- 3 cloves garlic
- 2 red bell peppers
- 2½ tbsp Cajun seasoning
- ¾ tsp kosher salt, I use Morton's
- ¼ tsp black pepper
- ⅓ cup dry white wine
- ¼ cup chopped parsley
Cream Sauce
- ½ cup raw cashews
- 1 cup full fat oat milk, such as Oatly
- 1½ tbsp nutritional yeast
Instructions
Prep
- Place the cashews in a saucepan and cover with water. Boil for 15 minutes and then remove from the heat and continue soaking off to the side until ready to use.
- While the cashews are boiling, dice the onions and peppers and set aside. Mince the garlic and chop the parsley and set aside.
Brown the Sausage
- Add 1 tbsp of olive oil to the large frying pan and add the vegan sausages. Brown on all sides (about 5 minutes) and then slice into disks and set aside.
Cook the Pasta
- Next, bring a large stock pot of water to a boil and add a pinch of salt and the pasta noodles. Cook for one minute less than the package instructions tell you to for al dente pasta. Important: Before draining the pasta, ladle out 1.5 cups of the pasta water and set aside for now. This will be used for the sauce later on.
Cook the Veggies
- Return the frying pan you used to cook the sausages to the stove and add the remaining olive oil and chopped onions. Cook on medium heat for 5-6 minutes or until translucent. Add the garlic and cook for another minute.
- Add the bell peppers and cook over low heat for 2-3 minutes. The add the Cajun seasoning and mix well to combine. Then add the white wine and cook until he liquid is mostly evaporated. Turn off the heat and leave the pan on the stove.
Make the Cream Sauce
- Drain the soaking water from the cashews and place the nuts in a blender with the oat milk and nutritional yeast and blend until smooth. Then add the cashew cream to the pan with the peppers and onions.Add salt and pepper, mix well and turn the heat to low.
Assemble
- Drain the pasta noodles and add to the pan with the 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!
Made this today for meal prep and added cream cheese to it as well… sooooo good!! Thanks for sharing!
Thank Natalie! I’m thrilled to hear that you enjoyed it 🙂
This looks sooo good. Making it tomorrow! Any recommendations to replace using wine/alcohol? 🙂
You can leave the wine out if desired or use a splash of veggie broth to deglaze the pan 🙂 Hope you enjoy!
We’ve made this several times and it’s always a hit, even with my non-vegan family members. It’s an easy crowd-pleaser, and we usually double the recipe because leftovers are great, too!