8 ounces (225 grams) of your favorite pasta

2 tablespoons olive oil

1 onion, thinly sliced

1 bell pepper, thinly sliced

2 cloves garlic, minced

1 zucchini, sliced into half-moons

1 cup sliced mushrooms

1 teaspoon Cajun seasoning (adjust to taste)

1 can (14 ounces/400 grams) diced tomatoes

Salt and pepper to taste

Fresh parsley or cilantro, chopped (for garnish)


Cook the pasta according to the package instructions until al dente. Drain and set aside.

Heat the olive oil in a large skillet or pan over medium heat.

Add the sliced onion and bell pepper to the pan and sauté for about 5 minutes, until they start to soften.

Add the minced garlic, sliced zucchini, and mushrooms to the pan. Cook for another 5 minutes, stirring occasionally.

Sprinkle the Cajun seasoning over the vegetables and mix well to coat them evenly.

Pour in the diced tomatoes (with their juices) and season with salt and pepper. Stir to combine.

Simmer the vegetable mixture for about 10 minutes, allowing the flavors to meld together.

Add the cooked pasta to the skillet and toss everything together until the pasta is coated with the sauce.

Cook for an additional 2-3 minutes until the pasta is heated through.

Remove from heat and garnish with freshly chopped parsley or cilantro.

Serve hot and enjoy your vegan Cajun veggie pasta!

Feel free to adjust the vegetables and spices according to your taste preferences. You can also add some plant-based protein like tofu or tempeh if desired.