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Spice things up with this Cajun Barilla Pappardelle! With a creamy texture, plant-based ingredient list  and Barilla pasta with the perfect taste and texture, this recipe from Sara at will bring the heat to your dinner table! 

Ingredients 4 Number of Servings

1/2 box Barilla Pappardelle Pasta or Barilla Tagliatelle Pasta

For the Oven-Grilled Tofu:

454 grams Extra-Firm Tofu

2 Tbsp olive oil

1 tsp paprika

1 tsp garlic

1 tsp onion powder

1 tsp dried thyme

Small pinch cayenne pepper

Salt and black pepper to taste

For The Sauce:

½ red onion, finely chopped

3 cloves garlic, finely chopped

1 red bell pepper, sliced

12 white mushrooms, sliced

2 Tbsp olive oil

1 cup soy cream

2/3 cups pasta cooking water

½ cup vegan cheese, grated

3 Tbsp nutritional yeast

1/2 freshly squeezed lemon

1 tsp tomato paste

1 Tbsp dried parsley

1 tsp Cajun seasoning 

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  • Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. Set aside. 

  • Dice tofu, place in a large bowl, and add oil, paprika, garlic, onion powder, dried thyme, cayenne pepper and salt and black pepper. Mix to coat, then spread it onto the baking sheet evenly. Bake for 20 minutes. 

  • Meanwhile, bring a pot of water to a boil with a pinch of salt. Cook the Barilla Pappardelle according to the box instructions. Drain and set aside. 

  • Finely chop red onion and garlic, and slice peppers and mushrooms. Heat a large, deep skillet over medium heat, add oil, and sauté the vegetables for 4-5 minutes.

  • Add all remaining ingredients in the specified order and stir until you have a creamy sauce. 

  • Reduce the heat to a simmer, then add oven-grilled tofu and cooked pasta to the pan. Toss to coat. Adjust the seasoning to taste, then serve. 

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