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creamy vegan sun dried tomato cajun garlic pasta with shells

Creamy Vegan Cajun Garlic Pasta

This creamy cajun garlic vegan pasta is so delicious and uses sun dried tomatoes and spinach to up the vegetable servings a bit. It's delicious and filling!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 5 bowls
Calories 471 kcal


  • 16 oz pasta (shells or penne work well)
  • 4 oz sun dried tomatoes (soaked and chopped)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 tbsp minced garlic
  • 1/4 cup whole wheat flour
  • 2.5 cup almond milk
  • 1/2 tsp cayenne pepper (or more to taste)
  • salt and peper to taste


  • Cook pasta to package directions.
  • Heat oil in a large skillet. Add the onion, garlic, salt, and pepper. Cook until the onion browns.
  • With a whisk, stir in the flour to coat the onion and garlic. Quickly after stir in the almond milk in parts. Take care to stir to prevent clumping.
  • Cook for 5 minutes until the sauce start to thicken. If it doesn't thicken, add a little extra flour or try adding a half tablespoon of cornstarch. Be careful to prevent chunks, and if you have clumping, break them up on the side of the pan. Stir in the cayenne pepper.
  • Using an immersion blender or transfer the sauce to a blender, blend it to get a smooth sauce.
  • Place back in the pan (if a blender was used), and stir in the chopped tomatoes.
  • Once desired thickness is achieved, stir in the pasta. Sprinkle salt and pepper to taste.
  • Add the pasta and mix well.
  • Serve warm! If you store leftovers in the fridge, prior to reheating, stir in a splash of almond milk.


Serving: 1bowlCalories: 471kcalCarbohydrates: 88gProtein: 17gFat: 7gSaturated Fat: 1gSodium: 226mgPotassium: 1046mgFiber: 7gSugar: 12gVitamin A: 198IUVitamin C: 12mgCalcium: 207mgIron: 4mg
Keyword creamy cajun garlic pasta, vegan cajun garlic pasta, vegan creamy garlic cajun pasta, vegan pasta
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