Pasta–but make it cajun and full of spices and flavor! And oh, by the way–don’t let it have gluten or dairy either. Tall order? No! I got you. Andouille sausage is swimming in a spicy, creamy sauce that will make you wonder if you have room for seconds or thirds. This is all done on the stove top so it’s easy enough for weeknight dinners, but flavorful enough to feel special. This pasta recipe is free of: gluten, dairy, egg, peanut, tree nuts and has a soy free option.
This post contains affiliate links.
WHY WE LOVE THIS CAJUN CHICKEN PASTA:
I will use any reason to have pasta multiple times a week, but sometimes you just need a kick. Some extra spice. And that’s when this dinner recipes will make you sit upright. I have an Instant Pot version of this easy cajun sausage pasta in my allergy friendly cookbook, but I also wanted a stove top version. I can’t handle too much heat, so this has just the right amount. Enough for you to notice and not enough for you to be needing a drink of water every bite. The hottest part is the sausages, so my kids usually opt for only a few of those. I love this pasta dish because it has your protein, carbs and veggies all without having to think of a side dish! This is a perfect weeknight meal. This doesn’t require many steps, many dishes or a long cooking time. This could be a one pot meal, if you boil the pasta first, and then use the same pot to make the sauce. I’m just usually in a hurry and use a stock pot for the pasta and a Dutch Oven for the sauce at the same time so I can get done faster and off to soccer practice.
WHAT TYPE OF GLUTEN-FREE NOODLES DO I USE?
I like spaghetti for this dinner recipe, but honestly–you could use a short pasta too. Use whatever you have on hand. The kickin’ cream sauce will make any shape or type of pasta taste good. If you need it gluten-free like we do, we like Barilla or Jovial brands.
HOW DO YOU MAKE A CREAMY SAUCE WITHOUT DAIRY?
I have found that using half rice milk and half plant cream makes just the right thickness and consistency. Rice milk alone is too thin, and I find pure plant cream is too thick. The combo is perfect. And it tastes and acts the closest to regular dairy too. I don’t like using almond milk because we have nut allergies, and because I find that anything other than rice milk gives an after taste and affects the overall flavor. I use Country Crock Plant Cream because it’s easiest to find, but the Silk version should work too.
*If you can have dairy, feel free to use 1 and 1/2 cups of whipping cream, or for a little lighter version of whole milk–just depending on how decadent and thick of a sauce you want. Just remember–we won’t be adding cheese, so you don’t have to worry about calories form that (I’ve never been a calories counter anyways!)
As far as dairy-free cream cheese goes: I usually use Tofutti–which has soy. If you need a soy-free option you can use Violife (which I’ve used) or Daiya, which I haven’t used but would guess it’d have similar results.
Between all three, you have a wonderful sauce that almost makes you want to lick your plate. And yes, that’s even possible without cheddar cheese or parmesan cheese–just wait and see!
WHAT BRAND ANDOUILLE SAUSAGE DO I USE?
I use Hillshire Farm Cajun Style Andouille Smoked Sausage. Feel free to use whatever brand you feel safest with, (Aidell’s is another great choice that is soy free) or even use chicken sausage if you prefer. Just make sure you pick one that is flavorful in and of itself so it will impart flavor into the sauce. I also use chicken breasts in my cookbook version, to double the meat and make it more filling. I can do that because it cooks in the instant pot, so it’s fast. I don’t want to bother cooking chicken over the stove and enjoy this lighter version for when I just want to make it this way. If you have leftover shredded or cubed chicken, you can always add it if you want.
WHAT INGREDIENTS DO I NEED FOR THIS CAJUN PASTA?
- Olive oil (if not using a non-stick pan)
- Gluten free spaghetti (or regular if you can have it)
- Cajun andouille sausage
- Rice milk
- Country Crock Plant Cream (whipping cream if you can have dairy)
- Dairy-free cream cheese (or regular if you can have it)
- Onion powder
- Dried oregano
- Dried thyme
- Chicken bouillon
- Red bell pepper
- Orange bell pepper (yellow bell pepper would do too)
- Black pepper to taste
- Fresh parsley for garnish (optional)
WHAT TOOLS DO I NEED FOR THIS CAJUN PASTA?
- Chef’s knife (or other knife that you’re comfortable chopping sausage and veggies with)
- Cutting board
- Stock pot for boiling pasta
- Dutch oven or large sauce pan or large skillet
- Measuring cups and spoons
- Colander for straining pasta
WHAT SPICES MAKE UP THAT CREOLE SEASONING?
Cajun food is known for it’s creole seasoning, that signature blend that gives it that unmistakable zing. I used to rely on a store bought brand for those cajun flavors: Tony Chachere, but unfortunately it has wheat in it (praying they’ll reformulate), so this has a homemade cajun seasoning blend that includes: salt, paprika, onion powder, oregano, thyme and chicken bouillon. You’ll note I don’t use chicken broth (which can also be made using chicken bouillon powder/cubes and mixing it with water). I didn’t want to water down the sauce, but did want to give those base notes of chicken stock, so you’ll just need the powder for this recipe.
If you find you like it spicer (remember–the meat will give a lot of the heat) you can always add some cayenne pepper to your liking if you can stand it hotter. I like a kick, but my kids and I can’t handle tooo spicy food. I find this is just right.
WHAT GLUTEN-FREE CHICKEN BOUILLON DO YOU RECOMMEND?
I’ve been using Orrington Farms’ Chicken Soup Base as my chicken bouillon of choice for years now. I love all their varieties and you can use them in any of my recipes where I call for chicken bouillon.
IS THIS CREAMY CAJUN SAUSAGE PASTA RECIPE ALLERGY FRIENDLY?
Yes! It is. If you make the dish with the bouillon and noodles I recommend it will be free of these top allergens: wheat, dairy, egg, peanut, tree nut, fish and shellfish. That’s 7 out of the 8 top allergens. It is not soy free because the sausages have soy, as does the dairy-free cream cheese. If you can find soy-free sausages (like Aidell’s) and use a coconut based dairy-free cream cheese (like Violife or Daiya) then it can be top-8-free!
DO I HAVE OTHER GLUTEN-FREE DAIRY-FREE PASTA DISHES?
I sure do! I am obsessed with pasta and good pasta sauce–whether that’s a hot pasta dish, or a cold pasta salad. And, every recipe on my site is gluten free and dairy free. So, let me give you a few other ideas that might just become your next favorite meals:
- Spinach and Sausage Pasta
- Creamy Bacon, Pea and Lemon Pasta Salad
- Ham, Asparagus and Lemon Pasta Salad
- Lemon Chicken Pasta
- Tuscan Pasta Salad
- Lemon, Basil and Avocado Pasta
- Taco Pasta Salad
- Chicken Enchilada Pasta
- Bacon, Ranch Pasta Salad
- Avocado BLT Pasta Salad
- Sausage and Peppers Pasta
- Roasted Cauliflower Pasta Salad
- Allergy Friendly Ragu
DO I HAVE A VIDEO SHOWING HOW TO MAKE IT?
I sure do! I know it helps to see how to make a recipe, so I created a demonstration video to give you a quick overview. The video should automatically pop up, if it does not, it will be at the bottom of the recipe card, and if all else fails, you can check out my YouTube channel.
I hope to someday go to New Orleans, but until then I’ll be having this for dinner tonight, closing my eyes and imagining. I know this will be a huge hit for your whole family too. Enjoy!
- 1 Tablespoon olive oil (if not using a non-stick pan)
- 1 package gluten free spaghetti
- 1 Cajun andouille sausage, cut into half-moons
- 1 package of mushrooms, sliced
- 3 cloves garlic, minced (or 1 and 1/2 tsp of jarred, minced garlic)
- 3/4 cups rice milk (milk if can have dairy)
- 3/4 cups Country Crock Plant Cream (heavy cream if can have dairy)
- 2 oz dairy-free cream cheese
- 1 and 1/4 tsp salt
- 1 and 1/4 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1 tsp chicken bouillon
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- Pepper to taste
- Fresh parsley for garnish (optional)
In a large stock pot, boil the spaghetti noodles according to package directions for al dente (be sure to salt the water!), drain and set aside.
While that boils, in a large non-stick sauce pan or Dutch oven over medium heat, brown your cut andouille sausage and mushrooms (only using olive oil if it's not a non-stick, otherwise the sausages usually make enough grease on their own).
Then, add in your garlic and stir frequently until garlic is aromatic (around 1-2 minutes.)
Add in your liquids: rice milk, plant cream and dairy-free cream cheese. Stir. Use a flat whisk if needed so that the cream cheese gets incorporated completely.
Add in your seasonings: salt, paprika, onion powder, oregano, thyme, garlic, chicken bouillon. Bring to a boil and simmer for 5 minutes.
Taste and add black pepper to your liking, and more salt if needed.
Stir in the drained noodles and cut bell peppers.
Serve warm; garnished with parsley, if so desired.
*My kids will only eat the bell peppers if they are crisp--which is why we add them at the very last. If you prefer them softer, add them in when you add in the seasonings and they will soften while the sauce simmers. Both ways are great! Also--feel free to julienne or dice the bell peppers. Both ways are fine--just depends on preference.
*If you like a thicker sauce, you can add 1 Tablespoon of cornstarch when you add in the garlic to coat the meat and mushrooms, this will help thicken the sauce more.
Adapted from my printed allergy friendly cookbook for instant pots.
For frequently asked questions and substitutions see the text above the recipe.
Be sure to watch the video below to see how to make it.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS:
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!