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Creamy Cajun Pasta with Peppers and Smoked Sausage

This lightened up version of creamy cajun pasta is full of Louisiana flavor, but packed with veggies, protein, and light on fat!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 8
Calories: 349
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 teaspoon extra-virgin olive oil
  • ½ pound smoked pork sausage (halved and cut into 1/4" slices)
  • 1 small red onion (halved and sliced)
  • 3-4 cloves garlic (minced)
  • 2 colored bell peppers (I used red and yellow, halved and sliced)
  • 1 15- ounce can diced tomatoes
  • 1 ½ cups water (high elevations increase to 1 3/4)
  • 8 ounces pasta (I used trottole)
  • 2 cups 1% milk
  • 3 ounces low-fat cream cheese
  • 1 teaspoon Cajun or Creole seasoning (like Tony Chachere's)
  • ½ teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 cup 4 ounces freshly grated Parmesan cheese

Method
 

  1. Pasta
  2. Sauce
  3. Combine

Nutrition

Serving: 1.5gCalories: 349kcalCarbohydrates: 34gProtein: 16gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 45mgSodium: 612mgPotassium: 350mgFiber: 3gSugar: 8gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For the best flavor, look for high-quality smoked sausage at your local butcher shop; the freshness can elevate your dish significantly.
  • To prevent your creamy sauce from breaking, add the cream cheese and milk gradually while stirring constantly over low heat.
  • Store leftover pasta and sauce separately in airtight containers; this helps maintain the creaminess when you reheat, and you may need to add a splash of milk to loosen the sauce.
  • If you're short on time, you can use pre-chopped bell peppers and pre-minced garlic to speed up your prep without sacrificing flavor.
  • For a thicker sauce, consider using half-and-half instead of 1% milk; this will enhance the richness of your creamy Cajun pasta.

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