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30 minute cajun pasta

30 Minute Vegetable Cajun Pasta

by Laura Harshbarger
This 30 minute vegetable cajun pasta is packed with veggies and comes together easily in 30 minutes!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 5


  • 1 head broccoli
  • 1 pound asparagus, woody ends removed
  • 1 red pepper
  • 1 (12 ounce) box gluten-free pasta, penne or fusili (I like Jovial foods)
  • 2 teaspoons avocado oil
  • 1 (15.5 ounce) can Great Northern Beans, drained and rinsed
  • 1 (14.5 ounce) can diced fire roasted tomatoes
  • 1 (13.5 ounce can full fat coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • Cajun seasoning to taste


  • In a medium size saucepan, add enough water to boil pasta. Place pan on stovetop on high heat.
  • Chop broccoli (florets only), asparagus and red pepper into bite size pieces.
  • When the water is boiling, add pasta, reduce the heat to medium to medium-high and set a timer for the suggested time for the pasta.
  • In a large Dutch oven or other 8 quart pot, add the 2 tsp avocado oil and set burner on medium heat. When heated (approximately 2 minutes), add asparagus, broccoli and red pepper. Cook for 4 minutes.
  • Add diced tomatoes, coconut milk, beans, garlic powder and salt. Add cajun seasoning to taste. Cajun seasonings can be very different. Some are very spicy, some are very mild. If you do not like things very spicy, start with a teaspoon or two and taste it. I use 2 tablespoons. The kind I usually buy is not very spicy so I use a lot.
  • Bring to a simmer and let simmer for approximately 2-3 minutes.
  • When the pasta is cooked, drain water and add cooked pasta to pot. Stir to combine, taste and adjust seasonings as necessary.
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