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Creamy Cajun Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large Skillet or Sauté Pan
  • Large Pot for Pasta
  • Colander
  • Wooden Spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

  • 12 oz Penne or Fettuccine Pasta
  • 1 lb Turkey Sausage or Chicken Sausage halal-certified, sliced into rounds
  • 1 medium Bell Pepper any color, sliced
  • 1 medium Yellow Onion diced
  • 3 cloves Garlic minced
  • 1 can Coconut Cream 14 oz, full-fat
  • 1 cup Vegetable Broth low-sodium
  • 2 tablespoons Cajun Seasoning adjust to taste preference
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper optional, for extra heat
  • 2 tablespoons Olive Oil
  • 1/4 cup Fresh Parsley chopped, for garnish
  • 1/2 cup Parmesan Cheese grated, optional
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon Black Pepper freshly ground

Instructions
 

  • Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta water before draining.
  • While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes until browned on both sides.
  • Add diced onion and bell pepper to the skillet. Cook for 4-5 minutes until vegetables are softened and onion is translucent.
  • Add minced garlic, Cajun seasoning, smoked paprika, garlic powder, and cayenne (if using). Stir constantly for 30 seconds until fragrant.
  • Pour in vegetable broth and coconut cream. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until sauce begins to thicken slightly.
  • Add the drained pasta to the skillet. Toss everything together for 2-3 minutes until pasta is well coated. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
  • Season with salt and black pepper to taste. Remove from heat and garnish with fresh parsley and grated Parmesan cheese if desired.
  • Serve immediately while hot. The sauce should coat the pasta without being too thin or too thick.

Notes

SPICE LEVEL GUIDANCE:
Start with 1 tablespoon Cajun seasoning for mild heat, use 2 tablespoons for medium, or 3 tablespoons for spicy. Add cayenne pepper only if you prefer extra heat.
SAUCE THICKNESS INDICATORS:
Perfect sauce consistency coats the back of a spoon and clings to pasta without pooling at the bottom. If too thick, add pasta water; if too thin, simmer 1-2 minutes longer.
STORAGE:
Refrigerate leftovers for up to 3 days in airtight container. Reheat gently on stovetop with splash of broth or coconut cream to restore creaminess.
TROUBLESHOoting:
If sauce separates, whisk in 1-2 tablespoons hot pasta water. If too salty, add more coconut cream. If lacking flavor, boost with additional Cajun seasoning and fresh lemon juice.

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