The Vegan Cajun Tortellini Pasta is quick and easy and perfect for weeknight dinners since it’s ready in under 30 minutes. Vegan chicken, dairy-free tortellini, and sauteed peppers all coated in a creamy, melt-in-your-mouth, seasoned cajun sauce. This hearty pasta is brimming with bold and zesty flavors, and it’s completely customizable, making it a great addition to your recipe rotation!
Ingredients for Vegan Cajun Tortellini Pasta
- Dairy-Free Tortellini – We like Kite Hill Tortellini with Almond Milk Ricotta Alternative
- Dairy-Free Parmesan – We like Violife Just Like Parmesan Wedge so that we can freshly grate it!
- Onion, Garlic, Red Pepper
- Vegan Chicken – Highly Recommend Sweet Earth Mindful Chik’n Strips
- Cajun Seasoning Blend – Store-Bought or Homemade
- Vegan Butter
- Flour
- Vegetable or Vegan Chicken Stock
- Non-Dairy Milk – Just Make Sure it’s Plain and Unsweetened
- Lemon Juice
How To Make Vegan Cajun Tortellini Pasta with Chicken and Peppers
Sauce – Sauté onions and peppers in vegan butter over medium-high heat for about 4-5 minutes. Add the garlic and sauté for another minute. Sprinkle in the cajun spice blend and the flour and stir to coat all ingredients.
Combine the broth and milk in a separate bowl and stir to combine. Slowly whisk this into the pan, adding about ½ cup at a time. Bring to a light simmer and continue whisking until the sauce thickens, about 6-8 minutes. Note: The sauce will thicken a little more after adding the tortellini and even more upon standing.
Add the vegan parmesan and stir to combine. Once melted, add a fresh squeeze of lemon juice (optional).
Cook the vegan chicken according to the package. If you’d like to add extra seasonings, do so now.
Cook the tortellini in lightly salted water until al dente, according to package instructions.
Add the tortellini and chicken to the sauce and give it one last good stir.
Serve with freshly grated vegan parmesan, parsley, and red pepper flakes!
Possible Substitutions or Additions to Your Pasta
This creamy cajun pasta is super easy to customize. You can swap the onion for red onion and the red pepper for yellow or green bell peppers. Try adding mushrooms, spinach for some greens, or use vegan sausage instead of chicken. If you can’t find tortellini or would prefer another pasta simply use penne, rotini, or any other variety. Fresh or canned tomatoes would be a great addition as well as sun-dried tomatoes. A homemade cajun seasoning blend or fresh herbs like basil and parsley would also be delicious in this recipe.
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this cajun pasta and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Pasta Recipes
Vegan Pesto Pasta With Chicken
8-Ingredient Vegan Hot Italian Sausage Pasta
Butternut Squash Pasta with Thyme and Fried Sage
Vegan Cajun Tortellini Pasta with Chicken and Peppers
Ingredients
- 3 Tablespoons Vegan Butter
- 1 Red Pepper Sliced
- 1 Small Onion Diced
- 4-6 Garlic Cloves Minced
- 2 Tablespoons Flour
- 1 Tablespoon Cajun Seasoning
- 1 Cup Vegetable or Vegan Chicken Stock
- 2 Cups Non-Dairy Milk Plain, Unsweetened
- ¾ Cup Dairy-Free Parmesan
- 1 Teaspoon Lemon Juice
- 9 Ounces Dairy-Free Tortellini
- 8 Ounces Plant-Based Chicken
Instructions
- For the Sauce: Sauté onions and peppers in vegan butter over medium-high heat for about 4-5 minutes. Add the garlic and sauté for another minute. Sprinkle in the cajun spice blend and the flour and stir to coat all ingredients.
- Combine the broth and milk in a separate bowl and stir to combine. Slowly whisk this into the pan, adding about ½ cup at a time. Bring to a light simmer and continue whisking until the sauce thickens, about 6-8 minutes. If you like a thinner sauce, simply add more broth.Note: The sauce will thicken a little more after adding the tortellini and even more upon standing.
- Add the vegan parmesan and stir to combine. Once melted, add a fresh squeeze of lemon juice (optional).
- Cook the vegan chicken according to the package. If you'd like to add extra seasonings, do so now.
- Cook the tortellini in lightly salted water until al dente, according to package instructions.
- Add the tortellini and chicken to the sauce and give it one last good stir. Taste and add salt and pepper, if necessary.
- Serve with freshly grated vegan parmesan, parsley, and red pepper flakes!
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