Low Sodium Cajun Pasta Recipe

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This 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

1. Cook pasta according to package instructions. Drain and set aside.
2. 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.
3. Add the chopped bell pepper and jalapeno (if using), along with the no-salt-added Cajun seasoning and stir well to combine.
4. 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.
5. Once vegetables are tender, add in the coconut milk, lime juice, and fresh parsley.
6. 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

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!

Low Sodium Cajun Pasta

AuthorAuthor Kelly Jensen

This 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.

4.84 from 6 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course dinner, pasta

Cuisine American, Cajun, Creole

Servings 8 servings

Calories 320 kcal

Equipment

• large pot
• Large Pan

Ingredients

  

1x2x3x

• ▢ 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

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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

Calories: 320kcalCarbohydrates: 53gProtein: 9gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 54mgPotassium: 467mgFiber: 4gSugar: 6gVitamin A: 253IUVitamin C: 17mgCalcium: 57mgIron: 3mg

*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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