It’s safe to say that almost every single person adores pasta. There are countless pasta recipes in existence, but most people tend to stick to simple marinara or Alfredo sauce recipes. In fact, most people purchase jarred versions of these classic sauces. You are better than jarred sauce, people! We understand the convenience of jarred sauce, but convenience doesn’t equal health. Jarred sauce contains an excessive amount of sodium, processed ingredients, and other things that have no place in your pasta sauce.
This recipe calls for unsalted tomato sauce from a jar, but it is simply pureed tomatoes. There are no added flavorings or anything else! Additionally, this recipe takes your taste buds down to the south to enjoy some classic cajun flavors. Cajun seasoning is yet another ingredient that contains copious amounts of sodium. One serving of cajun seasoning (about 1/4 teaspoon) contains 130 to 170 milligrams of sodium, depending on the variety. Why put your body at risk when you can easily make your own with spices you probably have in your spice rack?
That was a lot of information, and we apologize, but it was necessary. The great thing about this pasta is that you only need one pot. You don’t need a separate pot for cooking the pasta, one for the sauce, and a colander to strain the pasta. Just. One. Pot. That is the beauty of a one pot pasta recipe! You have minimal cleanup and the dried pasta noodles get to cook in the sauce, so they absorb all of the flavors as they cook. We hope you like this vegan cajun pasta!
- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian
Ingredients
For the Cajun Seasoning
- 1 tbsp. paprika
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. white pepper
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1/4 tsp. dried thyme
For the Pasta
- 1 tbsp. olive oil
- 1 small onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 2 tsp. cajun seasoning
- 1 lb asparagus, sliced and stems removed
- 1 (14-oz) can unsalted tomato sauce
- 4 c low-sodium vegetable broth
- 1 lb penne pasta
- 4 green onions, thinly sliced
Instructions
For the Cajun Seasoning
- In a small bowl, combine all of the seasonings and stir to combine.
- Pour into a jar and seal to keep fresh. Keep at the ready for your pasta.
For the Pasta
- In a large pot over medium-high heat, warm the olive oil and then start sautéing the onion. Cook until translucent (about three minutes) and then add the bell peppers.
- Season the peppers and onions with 1 tsp of the cajun seasoning mix and toss to combine. Add the asparagus and cook for about five minutes.
- Pour the tomato sauce into the pot with the vegetable stock and add the remaining teaspoon of cajun seasoning. Stir to combine and allow it to come to a boil.
- Add the pasta and allow it to cook in the boiling sauce for about six to 10 minutes, stirring frequently. You can add a little water if you see that the liquid gets soaked up by the noodles.
- In the last minute of cooking, add the green onion and stir to combine. Spoon into bowls and enjoy immediately.
