Low Sodium Cajun Pasta Recipe
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Jump to RecipeThis low sodium Cajun pasta recipe is bright, spicy, and an absolutely delicious salt-free dinner! With onions, bell pepper, and a creamy coconut sauce. A fantastic pasta loaded with flavor, and a great low salt vegetarian/meatless dinner idea.
Ready in 30 minutes, this pasta is a tasty dinner recipe loaded with vegetables and your favorite noodles. I love serving this pasta with a big low sodium chopped salad or low sodium cornbread for an easy weeknight dinner.
This low sodium creamy Cajun pasta with peppers and onions is a fantastic recipe that is a favorite on our homestead! It has the perfect amount of creaminess and heat, and is loaded with a no-salt-added Cajun seasoning for a fantastic flavor in each bite.
The pasta is a delicious blend of roasted peppers, tomatoes, and onions tossed with a perfectly cooked noodles – I used cavatappi shaped pasta, but you can use your favorite 0mg sodium pasta shape. It’s a great weeknight meal, and is in our permanent monthly dinner rotation, we love it so much!
This Low Sodium Cajun Pasta Recipe Is
- Creamy
- Fresh
- Spicy
- Earthy
- Warming
- Savory
- Made With No Added Salt
- Ready in 30 minutes, and the sauce cooks in one pan
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Pasta – you can use any medium shape, but cavatappi is one of my favorite pasta shapes, especially paired with a creamy sauce like this. Cavatappi is easy to scoop up with your fork, and is ridged to get the sauce in every last crevasse.
- No-Salt-Added Cajun or Creole Seasoning – I like using a spicy no-salt-added Cajun seasoning which has garlic, oregano, onion, cayenne pepper, paprika and bell peppers – with 0mg of sodium. Be sure to watch labels, normal Cajun seasoning can have added salt or preservatives, upping the sodium content.
- Olive Oil
- Bell Peppers: red, yellow, and green sliced into strips. If I don’t have fresh peppers, I always keep frozen pepper strips which are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups… and they are so delicious in this pasta.
- Jalapeno – for a little heat! Optional for you.
- Onion
- No Salt Added Diced Tomatoes
- Fresh garlic
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. It makes this dish super rich and creamy without any dairy.
- Parsley to garnish
How To Make This Recipe
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan heat the olive oil over medium heat. Add the chopped garlic and onions, and sauté for 4 to 5 minutes until translucent.
- Add the chopped bell pepper and jalapeno (if using), along with the no-salt-added Cajun seasoning and stir well to combine.
- To the sauce, add the tomato paste, diced tomatoes with juices, and the water. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Once vegetables are tender, add in the coconut milk, lime juice, and fresh parsley.
- Add the cooked pasta into the sauce, and heat for 5 minutes until pasta is hot and cooked through. Garnish with fresh cracked black pepper and extra parsley if desired. Serve immediately.
More Low Sodium Pasta Recipes You’ll Love
- Low Sodium Mac and Cheese
- Low Sodium Goulash
- Creamy Low Sodium Alfredo
- Low Sodium Bolognese
- Low Sodium Baked Ziti
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Low Sodium Cajun Pasta
Equipment
- large pot
- Large Pan
Ingredients
- 16 ounces pasta I used cavatappi
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 large sweet onion diced
- 2 bell peppers sliced & seeds removed
- 1 jalapeno pepper sliced, *see note below
- 1.5 tablespoons no-salt-added Cajun seasoning
- 3 ounces No-Salt-Added Tomato Paste
- 14 ounces no-salt-added diced tomatoes with juice
- 1 cup water
- 1 cup coconut milk
- 2 limes juiced
- ½ bunch parsley chopped
- Black Pepper for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan heat the olive oil over medium heat. Add the chopped garlic and onions, and sauté for 4 to 5 minutes until translucent.
- Add the chopped bell pepper and jalapeno (if using), along with the no-salt-added Cajun seasoning and stir well to combine.
- To the sauce, add the tomato paste, diced tomatoes with juices, and the water. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Once vegetables are tender, add in the coconut milk, lime juice, and fresh parsley.
- Add the cooked pasta into the sauce, and heat for 5 minutes until pasta is hot and cooked through. Garnish with fresh cracked black pepper and extra parsley if desired. Serve immediately.
Notes
A Note On Heat
- The heat from jalapenos is in the seeds and inner membranes. If you want a milder pasta, remove the seeds. If you want a spicier pasta, chop the jalapenos and leave the seeds in.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Pasta is fabulous and this one can’t be beat
Really good, Just a heads up in the ingredients there are no bell peppers, but i knew to add them because of the blog post.
Thanks Crystal, fixing that immediately! Glad you enjoyed it, this pasta is a favorite of ours too 🙂
– Kelly
Very good recipe. I seasoned Chicken Breasts with the Cajun seasoning and grilled them to add to it. I would use less lime and ended up adding a tad more seasoning to the sauce and a bit of heavy cream to reduce the bitterness of the lime. But overall, delicious recipe!
Hi Christi – thank you so much for the review, and I like your recommended substitutions! Really glad you enjoyed it 🙂
– Kelly
A nice new twist on the usual