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Dairy Free Instant Pot Cajun Pasta

This Dairy Free Instant Pot Cajun Pasta is a simple gluten free meal that comes together in less than 20 minutes from start to finish! It is incredibly creamy and decadent. The perfect healthier comfort food!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 478kcal
Author Mary Smith

Equipment

  • pressure cooker

Ingredients

Cajun Spice Mixture

  • ½ tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp oregano
  • ½ tsp thyme
  • ¼ tsp cayenne pepper omit for less heat

Pasta

  • 2 tbsp olive oil
  • 1 lb shrimp optional
  • 12 oz Andouille Chicken Sausage cut into 1/4 inch rounds, or use pork sausage.
  • ½ onion diced
  • 1 red bell pepper, sliced thin
  • 1 12 oz box Jovial Foods Gluten Free Penne Pasta or pasta of choice
  • 4 cups chicken broth increase to 4.5 cups for stovetop version
  • 1 tbsp arrowroot powder
  • 2 tbsp water
  • ¾ cup half & half or original Nutpods
  • ¼ cup parmesan cheese

Cashew Cream (optional, instead of dairy)

  • 1 cup raw unsalted cashews soaked in boiling water for 30 mins. No need to soak if you have a high-powered blender!
  • ½ cup water

Instructions

  • Combine the salt, garlic powder, onion powder, paprika, oregano, thyme and cayenne in a bowl and mix to combine.

Instant Pot Instructions

  • Press the "saute" button on the Instant Pot and add the oil. After it heats up, add in the shrimp. Sprinkle the shrimp with 2 tsp of the cajun seasoning. Cook for 1-2 minutes on each side until cooked through and no longer opaque. Remove the shrimp using a slotted spoon and set aside.
  • Add the remaining 1 tbsp oil along with the sausage rounds, onion, and red pepper. Saute them for 3-4 minutes. Add in the pasta, the broth, and the remaining spice mixture. Give everything a good stir. The broth should mostly cover everything.
  • Lock the lid, turn the vent to "sealing", and cook on high pressure for 4 minutes.*
  • While the Instant Pot comes to pressure, make the cashew cream (if using). Add the cashews and water to a high-powered blender, and blend for 1 minute or until very creamy and smooth.
  • When the Instant Pot timer goes off, manually release the steam. Combine the arrowroot and water to form a slurry. Turn the pot to "saute mode" and pour it in along with the shrimp. It will thicken as it bubbles.
  • Stir in the cashew cream or half & half and parmesan. Taste it and adjust seasonings to your liking (add salt, a little more cayenne, etc). Serve with fresh chopped green onions, if desired. Enjoy!

Stovetop Instructions

  • Heat 1 tbsp oil in a large, deep skillet over medium heat. Add the shrimp and 2 tsp of the cajun spice mixture. Cook for 1-2 minutes on each side, or until cooked through. Remove using a slotted spoon and set aside.
  • Add the remaining 1 tbsp oil along with the sliced sausage, onion, and red pepper. Saute for 3-4 minutes.
  • Add in the pasta, 4.5 cups chicken broth, and remaining spice mixture. Stir to combine.
  • Cover and bring to a boil. Reduce heat to medium and cook while stirring occasionally, for 12-13 minutes or until the pasta is cooked through and a lot of the broth has reduced. Test it to make sure it's not getting overcooked!
  • Combine the arrowroot powder and water to create a slurry. Add the shrimp back into the pan along with the slurry. The sauce will thicken as it bubbles.
  • Remove from heat and add in the cashew cream (or half & half and parmesan, if using). Stir and top with chopped green onions. Enjoy!

Notes

Nutrition info is for 1/4 of the total recipe using half & half & parmesan - not cashew cream.
If using a different type of pasta, make sure to check the label for cooking time. Divide it in half, then subtract 2 minutes. For example, if the box says 10 minutes, divide it by 2 = 5. Minus 2 minutes = 3 minutes on high pressure.
 

Nutrition

Calories: 478kcal | Carbohydrates: 51g | Protein: 27g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 2055mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1197IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 2mg