Vegan Cajun-Spiced Mushroom Cavatappi
with Creamy Tomato Sauce, Green Pepper & Scallions
- Wheat
- Tree Nuts
Get ready for a rich, luscious vegan pasta dinner! Coconut milk may sound like an odd addition to your go-to red sauce, but trust us, it’s what gives our vegan veggie-packed pasta its next-level creaminess. You’ll start by sautéing mushrooms and green pepper, adding scallion and garlic, then creating a creamy spiced roux right in the pan for maximum Cajun flavor. Crushed tomatoes and coconut milk bring it all together for a sauce so delicious that cavatappi pasta can’t resist hopping right in. If you’re feeling the bayou in you, finish with hot sauce and let the good times roll!
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Cavatappi Pasta
(Contains: Wheat)
1 unit
Crushed Tomatoes
4 ounce
Button Mushrooms
1 unit
Long Green Pepper
2 clove
Garlic
2 unit
Mushroom Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Hot Sauce
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Core and thinly slice green pepper into strips. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and green pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. • Stir in garlic, scallion whites, flour, Blackening Spice, and another large drizzle of oil; cook, stirring, until fragrant, 1-2 minutes.
• Add crushed tomatoes to same pan and cook, stirring, until jammy, 2-3 minutes. Stir in coconut milk (shaking first), stock concentrates, ½ tsp sugar, and ¼ cup reserved pasta cooking water (1 tsp sugar and 1⁄3 cup pasta cooking water for 4 servings). • Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Season with salt and pepper.
• Stir drained cavatappi and a drizzle of olive oil into pan with sauce; toss to coat.
• Divide pasta between bowls. Garnish with scallion greens and drizzle with as much hot sauce as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, flavorful sauce; some found the coconut milk overpowering or clashing with Cajun spices 🍲.
- Ease of prep: Quick and easy to make on the stovetop, with simple steps for a delicious meal.
- Suggestions: Consider adding more vegetables like broccoli or zucchini. Some recommend trying different plant-based milks for less coconut flavor.
- Portions: Generous servings provide plenty for dinner with leftovers for lunch the next day.
- Spice level: Heat varies; some found it perfectly spiced while others wanted more kick. Adjust seasoning to taste.
Reviews from our home cooks
Okay SO. I AM CAJUN, so trust me when I say... this was not great UNTIL I added a bunch of cayenne pepper and ALSO LOUISIANA HOT SAUCE. Not too much, just a bit. After altering the spice level and the flavor a bit, this was actually very good. I was surprised how the coconut milk mixed with flour made a decent quick ghetto roux. Would eat this again.
Love the coconut milk in the tomato sauce. So creamy and decadent. Really enjoying the vegan meals even though we are not fully going vegan.
Super flavorful but ours only had 5 mushrooms. Seems like a small amount for a vegetarian dish
I was pleasantly surprised on how good this was. I am a purest when it comes to Italian food, so Cajun-spice was odd, but I admit I loved it
Vegan recipes need more protein (beans, tofu, tempeh). The green pepper was a bit spicy.
This was really delicious, and the serving sizes were large which was great for leftovers. My wife and I both ate dinner along with a small serving for my 12 month old the first night, then baby and I were able to have it again for lunch 2 days later. My wife isn't vegan and thought I had added real cream by mistake. We'll be making this one again for sure!
We all enjoyed this meal. Very flavorful!! I added some red bell peppers to it. Next time I will add more mushrooms as well.
Right amount of heat. Very filling for a vegan dish too. Don't miss the protein at all.
Love the combination of the tomato with coconut milk, and the slight spice of the pepper, very good
I am very impressed with the coconut milk and spices used for this. Could use more mushroom. I didn't get sent a lot. And another packet of hot sauce so there is one for each bowl.
