Plant-Based Cajun Pasta
When I decided to remove meat from my diet, I thought I’d miss hearty, indulgent dishes like this one. However, I quickly discovered that by experimenting with vegetables, I could recreate that same satisfaction while keeping it plant-based. Over time, this pasta recipe has become one of my go-to meals, and each time I make it, it’s a little different—deliciously so!
The Sauce: Versatile, Creamy, and Full of Flavor
One of the best parts of this recipe is the sauce. You can make it creamy, smoky, or even zesty depending on your mood or the ingredients you have on hand. Here are some of my favorite variations:
- Roasted Red Pepper: Roast a red bell pepper for a smoky, slightly sweet base.
- Cashew Cream: Soak cashews and blend them for an ultra-creamy texture.
- Zucchini Magic: Peel zucchini, blend it, and watch it transform into a velvety sauce.
Each version has its unique charm, proving that vegetables can truly shine as the star of the dish.
The Pasta
Pasta choice matters! While any type of pasta will work, I’ve found that chickpea pasta is a standout. It not only holds onto the sauce beautifully but also packs a punch of fiber and protein—perfect for aiding digestion. Plus, it’s a great way to sneak in extra nutrients, even if this recipe leans more indulgent than healthy.
Fooling Meat Lovers
I love making this dish when friends come over, especially those who are curious about plant-based eating. Many assume plant-based diets mean endless salads and beans, but this dish proves otherwise. The secret? Field Roast sausage. Its texture and flavor mimic traditional sausage surprisingly well, especially if you char it in a skillet first for a tougher, meat-like bite.
This recipe always surprises my meat-eating guests, making it a fun way to show how satisfying plant-based meals can be. It’s also an excellent dish for anyone exploring a transition to a plant-based lifestyle.
Ready to try this crowd-pleaser? You’ll quickly see why this dish has become a staple in my kitchen. Let me know if you give it a go or if you have your own plant-based hacks to share!
Plant-Based Cajun Pasta
Ingredients
- 8 oz Field Roast sausage
- 1 green bell peppers thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 large yellow onion
- 2-3 tbsp cajun seasoning
- 3 cloves of garlic
- 1/2 cup crushed tomatoes
- 3/4 cup unsweetened plant based milk
- 2 tbsp brown sugar
- 1 tbsp worchestershire sauce
- 2-3 tbsp oil
- 8-10 oz penne pasta
Instructions
- Prep the vegetables and field roast sausage. Slice the onion and peppers, chop garlic, and slice sausage (if using). Set aside.
- Place a large pot of water with salt over medium-high heat and bring to a boil. When water comes to a boil, add the pasta and cook per directions. (This can vary depending on the type of pasta you have). Reserve one cup of pasta water after draining.
- While the pasta is cooking, place a large skillet on medium heat and drizzle in oil.
- When the pan is hot, add in the sausage and let brown on eack side. Remove from skillet and set aside.
- Add onions and peppers to skillet. Cook until onions are translucent. Then add in garlic, cajun seasoning, milk, brown sugar, and crushed tomatoes. Add some of the pasta water if the sauce is too loose. Bring to a simmer
- Toss in sausage and cook for 5-7 more minutes
- Toss pasta into the skillet to combine. Add salt and pepper to taste. Enjoy!
