Creamy Cajun Pasta


Hey Butterflies!  The photo above does not do this dish justice!  Even if you are a vegan you can enjoy the spice of Louisiana!  I loved my visits there.  The flavors in this dish does not need anything but love so lets get cooking!

My site does not support video at this moment but I will change that.  If you are following me on instagram @tanealnnewartist you can see video there.


Recipe:  4-6 Servings

1 pound pasta of choice ( I used casarecce)

1 pound of meat of choice if using (I used chicken for myself and chicken and beef for my family)

2-3 cups of heavy whipping cream or vegan alternative

1 cup of broth of choice ( I used chicken)

1/2 of red, yellow and green bell peppers julienne

1/2 onion julienne

2 Roma tomatoes diced, save the juice or used canned

1 jalapeno thinly sliced

3 Garlic cloves minced

1 TB Cajun seasoning

1/2 TB Oregano

1 TB brown sugar (trust me it makes a big difference)

dash of salt and pepper or to taste

Sprinkle of Parmesan cheese

sprinkle of Parsley to finish

—-Prepare your pasta as directed.  I prefer marinating my meat the night before for extra flavor (simply s/p, soaked in milk, and seasoning salt.  I make my own seasoning salt that just consist of paprika, dry basil, and poultry seasoning)

—Sautee your meat (cast iron is best) each side for a char then put in the oven at 375 degrees until the meat is at least 150 degrees.  When you combine everything it will continue to cook.

—Remove your meat and add all veggies and seasoning except garlic in that same pan.  Cook them until soft or translucent.  If using frozen, remove the access water when done.  Add minced garlic for the last 3 minutes.

—-Drain pasta…don’t be afraid to keep a bit of water in the pot from the pasta, IJS!  Add broth to pot then cream and mix.  Add pasta back to the pot, then meat and veggies.  Stir until you’re satisfied.  Serve and top with parmesan and parsley, Enjoy!

Peace and Blessings

TaNeal ƸӜƷ


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