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Vegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade Cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. Jump to Recipe
This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect!
This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping.
The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!
Video:
There is a good amount of Paprika in the spice blend. Paprika when the heat not labelled can be mild or hot, so use the spice accordingly. You can always add in more of the paprika or cayenne for heat later. This pasta is best served hot as the cauliflower is crisp right after baking but will soften once it cools completely. Add some breadcrumbs for crispier cauliflower.
If you use other veggies or double the recipe, also double the spice mix to adjust. Use cashew milk for creamiest result. To make nut-free, use soy-milk or use my potato carrot cheese sauce with the spices+herbs. To make this oil free, use aquafaba instead of oil to bake the cauliflower.
Don’t have roasted garlic, just use more garlic when saute-ing, atleast 6 total cloves.
More Pastas from the blog
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz and baked over pasta
- Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage
- Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF
- Zesty Pesto Pasta with chard and zucchini
If you make this recipe, do let me know in the comments and rate the recipe. Tag me on Instagram. For video recipes, head on over to my Youtube Channel.
Tips to make this Recipe work for you:
- Watch the heat. Smoked paprika can be really hot depending on brand, use less or use sweet paprika and reduce cayenne and pepper for heat in the Cajun Blend.
- The sauce is a mild flavored sauce to balance the cajun blend. For additional flavor in the sauce, add some cajun blend, add some more herbs, add a tsp of miso. The right amount of salt int he sauce will also be helpful to bring out the overall flavors. Adjust to preference.
- For creamier dish, reduce the pasta amount or double the sauce. You can also use vegan alfredo with the pasta
- Watch the salt. Premade cajun blend can already have salt. Adjust accordingly.
Vegan Garlic Pasta with Roasted Cajun Cauliflower
Ingredients
Cajun cauliflower:
- 1 small head of cauliflower cut into florets, 3 heaping cups
- 2 teaspoons oil
Cajun Blend:
- 2 tsp paprika, (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
- 1/4 tsp or more cayenne
- 1/2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes or use more smoked paprika
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt ( 1/4 to 1/2 tsp to preference)
Garlic Sauce Pasta:
- 8 oz penne, glutenfree if needed
- 2 tsp olive oil divided
- 3 cloves garlic minced
- 2 cups unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
- 1 tbsp flour, or use rice flour to make gluten-free
- 1 tbsp arrowroot starch or cornstarch
- 10 cloves of roasted garlic, (or saute another 3 cloves instead)
- 1/2 tsp to 1 tsp smoked paprika
- 1/4 tsp or more dried thyme, ,+ generous dashes of other herbs such as basil, sage, oregano
- 2 tbsp nutritional yeast
- 1/2 to 3/4 tsp or more salt
- chopped basil or parsley for garnish
- black pepper or cayenne and lemon juice for garnish
Instructions
Cajun Cauliflower:
- Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
- In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
- Bake for 25 to 30 mins.
Garlic Pasta:
- Make the pasta according to instructions on the package, drain and set aside.
- Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
- Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
- Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
- To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.
Video
Notes
Use other hearty vegetables. Make a double or triple of the Cajun spice blend and use as much or as less depending on the amount of vegetables and your preference. For Saucier pasta, double the sauce or make 1.5 times with 3 cups non dairy milk. For more flavor in cream sauce: Add more herbs, Add 1 tsp miso. See tips above. Oil-free: Water saute the garlic for the pasta sauce and continue.
Use aquafaba or flax egg for the cauliflower. Lightly dab aquafaba all over the florets, then toss florets in the spice blend. Nutrition values are approximate for 1 Serving of 3.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy 😋
Woods cannot express how much I LOVE this dish! It’s been a nearly weekly dinner staple in our house for the past few months, and truthfully, I’d make it more often if I could get away with it!! SO yummy!! Thanks for sharing!!
This recipe is AMAZING! I’ve made it a few different times as written and it always turns out awesome. Now I would like to make this with soy curls and without nutritional yeast. Is there a replacement for the nutritional yeast or can I just leave it out?
Thanks!
I absolutely loved this recipe! Thank you so much for sharing! Love the cauliflower so much. 😁
classic cajun! you’re very welcome
I don’t have arrowroot (or substitute) will it still turn out okay?
Thank you!
sure – in this recipe you can just double the flour.
Holy flavor bomb in my mouth-YUM!!! Thank you, this will be a regular on my meal plan!! 😍🤤🤤🤤🤤
Super good. Loved it
This is hands down my husbands favorite dish. We decided to go vegan last year and my husband had some difficulty finding something to fill the “comfort food” void. I came across this recipe 6 months ago and have made it ~2 times a month ever since. Every time I tell my husband it’s on our dinner schedule, he gets excited (like a little kid over ice cream). I do add sliced onions to the roasted cauliflower. It adds a sweetness to balance the spicy and savory. I also increase the amount of spices as we like it SPICY! Thank you so much for sharing a recipe that has become a favorite in our home!!! Blessings to you this year.
I made this for dinner last night and woke up thinking about it. What a fantastic, simple recipe! I really loved the result with unsweetened roasted almond milk and added baby spinach to the sauce along with the pasta. We used high protein black bean spaghetti but I will try it next time with regular penne. Can’t believe how incredibly delicious this is for so few calories. Thank you!!!!!!!!!!
awesome! so glad you love it!
I made the cauliflower according to the recipe and subbed brown rice for pasta. I made the rice with two tsp of Better Than Bouillon Veggie Soup Base, a chopped sauteed onion and a huge clove of garlic. We LOVED it! I will try the pasta and sauce next time.
yay!