gf df cajun pasta

Gluten Free and Dairy Free Creamy Cajun Pasta

Recipe modified by Nissa’s Kitchen

When you’re craving a comforting bowl of creamy pasta that’s bold, spicy, and downright crave-worthy — but still fits into your gluten-free, dairy-free lifestyle — this Creamy Cajun Pasta with Cashew Cream Sauce is the recipe you need in your life.

It’s rich without the dairy, filled with vibrant peppers, and comes together in about 30 minutes. If you’re like me and have felt left out of the creamy Cajun pasta club because of gluten and dairy, this dish is your ticket back in — no compromise on flavor, just pure, cozy goodness!

Ingredients

Here’s everything you’ll need for this delicious and safe pasta dish:

• 8 ounces gluten-free pasta (I like Jovial brown rice pasta, but any sturdy GF variety will do)

• 3/4 cup cashews, raw

• 1 tbsp olive oil, divided

• 1/2 small yellow onion, diced

• 1/2 cup bell peppers (I use frozen from Trader Joe’s)

• Cajun seasoning blend (check its certified gluten-free!) OR…

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp onion powder

  • A pinch to 1 tsp cayenne pepper, depending on how spicy you like it. I typically do 1 tsp cayenne.

• 3 cloves garlic, minced

• 1 red bell pepper, sliced thin

• 1/2 small red onion, sliced thin

• 2 tbsps tomato paste

• 1 and 1/2 cup chicken broth, or veggie broth if you don’t have chicken broth on hand

• 2 tbsp nutritional yeast

• 1 and a 1/2 tsp salt

• Optional: Fresh parsley, chopped for garnish

How to Make This Creamy Cajun Pasta

1️⃣ Cook the cashews & make the cashew cream sauce

Bring large pot of water to a boil and add the cashews. Let the cashews cook for at least 10-15 minutes, or until they look pale and tender. Drain the cashews, transfer them over to the blender, add nutritional yeast, salt, and chicken broth, and blend until smooth.

2️⃣ Cook the pasta

Bring a large pot (I use the same pot I used to boil the cashews after a quick rinse) of salted water to a boil. Add your gluten-free pasta and cook according to the package directions until you reach a desired texture. Remember, gluten-free pasta can go soft quickly, so check it a minute before you think it’s done! Drain and toss with a drop of olive oil to keep it from sticking.

2️⃣ Sauté the veggies

In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the red bell pepper, red onion, and garlic for about 3-4 minutes until softened and fragrant. Add in the tomato paste and spices (onion powder, garlic powder, paprika, and cayenne pepper). Stir often so the garlic doesn’t burn and until the mixture gets well blended and less clumpy.

3️⃣ Combine and Serve

Add the cashew cream and pasta to the skillet. Toss everything together and simmer for another minute or two so the flavors meld together. Plate the pasta in bowls, sprinkle with fresh parsley, and serve with lemon wedges if you like a bright finish. You can also add another pinch of smoked paprika or Cajun seasoning on top for more heat!

💡 Tips for Success

✨ Use high-quality Cajun seasoning
Some blends contain fillers or even hidden gluten, so check labels. Or make your own blend for peace of mind!

✨ Gluten-free pasta tricks
If your pasta starts sticking after draining, a cold water rinse or a drizzle of olive oil and gentle toss with tongs will help.

✨ Adjust spice level
Feel free to dial the heat up or down depending on your preference. Want extra kick? A dash of cayenne or hot sauce will do the trick!

🌱 Ingredient Swaps and Add-Ins

This dish is super flexible!
👉 Try adding chicken, shrimp, or tofu for added protein. I leave it out of this dish as the cashew is quite filling, but, hey, can’t go wrong with more protein
👉 Add baby spinach at the end for extra greens.
👉 Top with gluten-free breadcrumbs (like Schär) toasted in olive oil for a little crunch.

🌟 Why I Love This Recipe

✔ Comfort food that’s allergen-friendly — No gluten, no dairy, no problem!
✔ Big, bold flavor — Smoky, peppery, creamy, and bright all in one bowl.
✔ Fast and easy — Dinner’s on the table in under 30 minutes.
✔ Customizable — Make it spicier, swap the protein, add extra veggies — you do you!

Final Thoughts

This Creamy Veggie Pasta with Cajun Cashew Sauce is the kind of dish that proves you don’t need gluten or dairy to have a bowl of comfort food that’s as good (or better!) than restaurant versions. Every bite is rich and satisfying, with just the right balance of smoky heat and creamy goodness.

If you give it a try, let me know what you think! Did you make any fun swaps or add your own twist? I’d love to hear how you made this dish your own.