A deliciously creamy vegan cajun pasta that's perfect for weeknight meals. It's easy to make in less than 30 minutes and you can meal prep in advance! This spicy pasta bowl with tons of delicious flavor is sure to be a hit on your dinner table!
Toss chickpeas with olive oil and blackening spices.
Spread out on a baking sheet.
Cook in a 350° F oven for 20 minutes, moving them at least once while cooking.
Cook the pasta
Cook the pasta to al dente according to the directions on the package. When cooked, drain well and hold until the sauce is ready.
Make cajun alfredo sauce
Heat olive oil in a large skillet over medium high heat.
Add the onions, celery and green bell pepper and cook until soft, about 8-10 minutes.
Add the milks, nutritional yeast and cajun spices. Cook for five minutes to allow the flavors to meld. Taste and add salt and pepper to taste.
Mix together 1 tablespoon of cornstarch with ¼ cup water. Add to the pan and cook to thicken, stirring occasionally.
Add the pasta and cook until heated through.
Serve up topped with blackened chickpeas and garnish with chopped parsley and chopped tomatoes.
Notes
Used canned or well cooked chickpeas for the blackened chickpeas. A softer chickpea at the start makes sure the chickpeas are a little crunchy on the outside but creamy on the inside.Adjust the blackening and cajun spices to your taste. If you like your pasta really spicy, you can sprinkle more blackening spice over the top or add some hot sauce.Boil the pasta only to al dente so it has a little bite. When you mix it in with the cajun pasta sauce, it will cook a little bit more.Stir the chickpeas at least once while they are cooking in the oven so they cook evenly and get crispy on all sides.Make sure to mix the cornstarch with water before adding it to the pan to prevent it from clumping.