Weeknight spaghetti just got a facelift! This Cajun Spaghetti made with a creamy homemade pasta sauce and homemade cajun seasoning, in under 30 minutes.
Weeknight Spaghetti Just Got A Facelift – She’s Now Creamy, Filled With Veggies And Full Of Smokey Cajun Flavor.
Spaghetti is the best pasta shape, in my opinion. The thin pasta shape allows for the ideal pasta-to-sauce ratio, ensuring you get all the flavors from the sauce in every bite. That’s why I always thought it was such a shame that most people just eat their spaghetti with a store-bought marinara sauce and meatballs. That’s all about to change with this recipe!
This weeknight pasta takes less than 30 minutes to make from start to finish! For the creamy sauce, we use a base of flour, garlic and butter (the roux) with milk. Then, add in the spices and vegetables! While the sauce thickens, boil the spaghetti. Finally, marry the pasta with the sauce, parmesan cheese and a splash of pasta water. This recipe makes four generous portions of Spaghetti, that each come out to 390 calories per bowl!
Ingredients
- 2 tbsp butter
- 3 tbsp all purpose flour
- 4 cloves garlic minced
- 4 tsp tomato paste
- 2 cups whole milk
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground black pepper
- ¼ tsp onion powder
- ½ tsp dried oregano
- ½ tsp cayenne powder
- ¼ tsp red chili flakes
- ¼ tsp salt add more to taste
- 1 cup spinach thinly sliced
- 1 cup bell peppers thinly sliced
- ⅓ cup parmesan cheese grated
- 8 oz thin spaghetti cook and reserve pasta water
Creamy Cajun Spaghetti
- Total Time: 25 minutes
- Yield: 4
- Diet: Vegetarian
Description
Super easy, one pot creamy weeknight spaghetti full of comfort flavors! Think southern flair meets European chic to create a delicious bowl of spaghetti.
Ingredients
- 2 tbsp butter
- 3 tbsp all purpose flour
- 4 cloves garlic minced
- 4 tsp tomato paste
- 2 cups whole milk
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground black pepper
- ¼ tsp onion powder
- ½ tsp dried oregano
- ½ tsp cayenne powder
- ¼ tsp red chili flakes
- ¼ tsp salt add more to taste
- 1 cup spinach thinly sliced
- 1 cup bell peppers thinly sliced
- ⅓ cup parmesan cheese grated
- 8 oz thin spaghetti cook and reserve pasta water
Instructions
- In a saucepan, melt the butter on medium heat. Add in garlic and saute for 1-2 minutes until fragrant. Then add in the tomato taste and mix well. Cook for 1-2 minutes or until the tomato paste darkens in color.
- Add the flour to the saucepan and mix into the butter to form a paste-like substance. Cook for 1-2 minutes.
- Add in one cup of the milk, whisking gently until it thickens. Then add in the second cup of milk along with the paprika, garlic powder, black pepper, onion powder, oregano, cayenne powder, red chili flakes and salt. Reduce heat to low and add in the spinach and bell peppers. Cook for 3-4 minutes until thickened and the vegetables have softened.
- Add in the cooked spaghetti along with some pasta water and stir to coat the spaghetti with the sauce. Add in parmesan cheese, mix well and serve hot.
- Prep Time: 25
This is by far the best pasta I have made and this is coming from someone who is not a good cook. It’s an easy recipe but taste like a restaurant dish. A must try!
It is an amazing dish. It’s easy, quick and absolutely tastes like a restaurant style pasta actually much better!
★★★★★
This pasta was amazing! It had spice, crunch and creaminess which is the only way to eat pasta! Made it with bow tie pasta and turned out so good that we are having it again!
★★★★★
This was so delicious
★★★★
Made this 3x the original yield for my family, and it was amazing!! My mom loved it and it’s usually hard to please her with food. She said it tasted like it was from a restaurant, but even better. Thank you for this recipe!
★★★★★
Great recipe! The ratio of spice and garlic is perfect. Highly recommend!
★★★★★