Fresh Cajun Pasta


The weather is forecast to be in the 70’s ALL WEEK. I just about shouted for joy! I love finally being able to walk outside with a jacket, and feel the sun on my skin again! As soon as it starts getting warm like this – all the heavy soups, stews, and casseroles go out the window. I start to crave fresh, light meals. I saw this recipe using fresh roma tomatoes and parsley, and I knew I had to make it. It was amazing. And really, it was the perfect meal for warmer weather. You could add a little more “heartiness” as my husband would call it with some grilled chicken – and it’s a great recipe for cleaning out your crisper drawer! You can add all the fresh veggies you want!

Fresh Cajun Pasta:
1 pound vermicelli pasta
2 tablespoons olive oil
1 teaspoon minced garlic
10 roma tomatoes, chopped
salt, to taste
1 tablespoon chopped parsley
1 tablespoon Cajun seasoning
1/2 cup Parmesan cheese
1/2 cup Mozzarella cheese

Bring a large pot of water to a boil. Add pasta and boil for 8-10 minutes. While the pasta is boiling, heat olive oil and garlic in a large sauce pan. Once it has started to brown, add the chopped tomatoes. Simmer for about 10 minutes, and then mash your tomatoes with a fork. Add salt, parsley, and Cajun seasoning and simmer for about 5 more minutes. Remove from heat and serve over pasta. Top with Parmesan and Mozzarella cheese.

Recipe adapted from: All Recipes

Looking for more pasta recipes?
Pesto Chicken Florentine
Copycat Cajun Chicken Pasta
Creamy Ranch Pasta Salad
Chicken Cordon Bleu Pasta
BLT Pasta Salad

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  1. Susan L. @ Full Happy Muffin and Mama says

    Thank you for this post! Most of the recipes I’ve seen for Cajun pasta have a heavy cream “Alfredo” component that makes me feel ick afterward. I’m bookmarking this one to make this summer when our Roma plant starts producing.

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