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    Home » Recipes » All Plant Based Recipes

    Cajun Black Eyed Peas Pasta

    Published: Dec 30, 2015 · Modified: Jul 15, 2018 by Jenn Sebestyen

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    Cajun Black Eyed Peas Pasta is sure to bring you health and wealth in the coming year.

    Smoky Cajun Black Eyed Peas Pasta

    Need some good fortune for the coming year?

    Traditions say eating certain foods on New Year’s Day will bring you health and wealth. We could all use a little more of that, right?

    Black eyed peas and long noodles are two of those lucky foods.

    Fill up a bowl with this smoky Cajun Black Eyed Peas Pasta and enjoy a fabulous year!

    Smoky Cajun Black Eyed Peas Pasta

    Black eyed peas are said to resemble coins and, therefore, represent wealth.

    These cream colored legumes with black spots are full of protein, fiber, iron and potassium, making them a good choice regardless.

    When I first made this dish, I made a huge batch of black eyed peas in my instant pot and I could’t stop popping them into my mouth as I finished the rest of the dish. They were plain, just cooked in water, and so delicious! Just don’t over cook them – I think they are best with a little bite left.

    Smoky Cajun Black Eyed Peas Pasta

    Long noodles represent longevity.

    The trick is to slurp the entire noodle into your mouth without chewing or breaking it though.

    So, in this instance, it’s ok to slurp your food! Kids especially think this is super fun. 🙂

    Smoky Cajun Black Eyed Peas Pasta

    Cajun black eyed peas are traditionally served over rice, which is also delicious and would work just fine in this recipe if you prefer.

    We definitely enjoyed it served over pasta and the kids happily ate leftovers too.

    Smoky Cajun Black Eyed Peas Pasta

    To really up the ante on your chances of wealth, you could also add a cup of chopped greens towards the end of the cooking process. Collard greens or kale would work best, but spinach would be a good choice too.

    More vegan black eyed peas recipes

    • Black Eyed Peas Salad
    • Black Eyed Pea Soup
    • Black Eyed Pea Stuffed Collard Greens

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Cajun Black Eyed Peas Pasta

    An easy, budget and kid friendly dish sure to bring you health and wealth in the coming year.
    5 from 1 vote
    Print Rate
    Course: Entrées, Pasta
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 32 minutes
    Total Time: 42 minutes
    Servings: 6
    Calories: 440kcal
    Author: Jenn Sebestyen

    Ingredients

    • ½ white onion diced
    • 2 cloves garlic minced
    • 1 green bell pepper seeded and diced
    • 1 red bell pepper seeded and diced
    • 2 ribs celery diced
    • ¼ cup vegetable broth or water
    • 1 can (28 ounces) crushed tomatoes
    • 1 ½ tablespoons smoked paprika
    • 2 teaspoons dried oregano
    • 1 teaspoon dried thyme
    • 2 teaspoons liquid smoke
    • 1 teaspoon salt or to taste
    • ¼ teaspoon pepper or to taste
    • 1 teaspoon cayenne pepper optional
    • 2 ½ cups cooked black eyed peas
    • 1 cup leafy greens chopped (collard greens, kale, spinach, etc), optional
    • 16 ounces long noodles cooked according to package directions (or pasta of choice…or rice) (gluten free noodles if desired)

    Instructions

    • In a large deep skillet over medium heat, sauté the onion, garlic, peppers and celery until softened, about 7 to 9 minutes.
    • Add the crushed tomatoes and spices, turn down heat to medium-low and simmer for 20 minutes, stirring occasionally.
    • Add the cooked black eyed peas and greens, if using, and simmer another 5 minutes to heat through.
    • Serve over pasta (or rice).

    Notes

    ~I cook dried black eyed peas in my instant pot in about 17-18 minutes with a 10 minute release. You could also use already cooked canned black eyed peas if you prefer.
    ~This would also be delicious served over rice instead of noodles.
    ~Feel free to add a cup of chopped greens, like collard greens or kale, in the last few minutes of cooking.
     
     
     

    Nutrition

    Calories: 440kcal | Carbohydrates: 86g | Protein: 19g | Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 738mg | Potassium: 706mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2450IU | Vitamin C: 59.4mg | Calcium: 80mg | Iron: 6.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Jenn S. says

      December 27, 2017 at 8:37 pm

      Haha! It will be our little secret. 🙂 And, yes, we really should eat black eyed peas all year – they’re so yummy!

      Reply
    2. Alisa Fleming says

      December 27, 2017 at 3:27 pm

      I’ve never had black eyed peas, but always hear about them when the new year rolls around. I need to get on trying them and this recipe seems perfect for a meatless dinner.

      Reply
      • Jenn S. says

        December 27, 2017 at 8:36 pm

        What? Never? They’re really good – I’m not sure why we don’t eat them all year. Silly!

        Reply
        • Alisa Fleming says

          December 28, 2017 at 11:08 am

          It’s very possible that I’ve inadvertently had them at a restaurant or party, but not in my memory! I’ll need to pick some up. I’ve been doing a lot of bean lunches lately 🙂

        • Jenn S. says

          December 28, 2017 at 8:57 pm

          I hope you love them!

    3. Rachel says

      December 27, 2017 at 2:53 pm

      My sister-in-law makes black eyed peas and Collards every year! I should take after her tradition. 🙂

      Reply
      • Jenn S. says

        December 27, 2017 at 3:23 pm

        That’s a very traditional New Year’s meal. I LOVE collard greens and I actually do stuffed collard greens with a black eyed pea mixture that’s really good too. Gotta get as much luck as possible. 🙂

        Reply
    4. Whitney E. RD says

      December 27, 2017 at 12:24 pm

      As if I needed another excuse to eat pasta 😉 I didn’t know that long noodles were good luck – excited to try this recipe! Looks fantastic!

      Reply
      • Jenn S. says

        December 27, 2017 at 2:24 pm

        Thank you, Whitney! We do a LOT of pasta around here. Thank goodness it’s lucky! 🙂

        Reply
    5. April @ Girl Gone Gourmet says

      January 22, 2016 at 11:09 am

      A double dose of luck in one dish – love it! I don’t think I’ve ever cooked with black-eyed peas – need to add them to the list 🙂 Great recipe!

      Reply
      • Jenn S. says

        January 22, 2016 at 12:10 pm

        Thanks, April! Black Eyed Peas are so good! You will love them!

        Reply
    6. Julia says

      January 12, 2016 at 5:41 am

      This looks great! I’m trying to cook more vegan dishes. This is definitely on my list

      Reply
      • Jenn S. says

        January 12, 2016 at 7:10 am

        Thank you, Julia! I hope you love it! Please come back and let me know how it turns out for you. 🙂

        Reply
    7. revisfoodography says

      January 09, 2016 at 7:56 am

      A bi fan of pasta and black eyed peas right here. But I have never thought of combining both. This seems to be an amazing recipe. Looks gorgeous too 🙂

      Reply
      • Jenn S. says

        January 09, 2016 at 8:30 am

        Thanks so much, Revi! I hope you enjoy!

        Reply
    8. Mark, CompassandFork says

      January 07, 2016 at 4:25 am

      This looks really good. Love the combination of ingredients.

      Reply
      • Jenn S. says

        January 07, 2016 at 8:59 am

        Thank you so much, Mark!

        Reply
    9. Sina @ Vegan Heaven says

      January 06, 2016 at 11:30 am

      This looks like a recipe I’d absolutely love, Jenn! Can’t wait to give it a try! 🙂 And your photos are so gorgeous!

      Reply
      • Jenn S. says

        January 06, 2016 at 4:06 pm

        Thank you so much, Sina!

        Reply
    10. Howie Fox says

      January 04, 2016 at 2:57 pm

      Is it just me or did you improve your food photography? These photos look amazing!!!
      Plus this is my kind of recipe too. Just stocked up on all different kinds of legumes!! Will give this one a shot 🙂

      Reply
      • Jenn S. says

        January 04, 2016 at 4:26 pm

        Thanks so much, Howie! Definitely improved over the last few months!

        Reply
    11. Gin says

      January 04, 2016 at 12:33 pm

      This looks so delicious Jenn! I love the idea of beans and noodles together, never tried it but you’ve inspired me!

      Reply
      • Jenn S. says

        January 04, 2016 at 4:25 pm

        Thanks, Gin! Hope you love it!

        Reply
    12. Manal's Bites says

      January 03, 2016 at 3:56 pm

      How lovely Jenn…I never thought of using black eye peas with pasta before and I have a can in my pantry which I don’t know what to do with…here comes a recipe to try…many thanks and Happy New Year

      Reply
      • Jenn S. says

        January 03, 2016 at 8:41 pm

        Thank you so much, Manal! Hope you love it! Happy New Year!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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