Cajun Alfredo
Creamy cajun-spiced pasta sauce with swappable proteins and vegetables. A stovetop dish combining roux-based cream sauce with bold spice blend and protein protein.
Ingredients
Method
Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente; drain and set aside.
Dice onion and celery. Mince garlic. Cube or dice your chosen protein (if raw, cook in a skillet until done). Dice your chosen vegetable.
Melt butter in a large skillet over medium heat. Add onion, celery, and garlic; sauté 3–4 minutes until softened.
Sprinkle flour over the vegetables and stir constantly for 1 minute to form a roux; cook out the raw flour taste.
Gradually whisk in broth and cream, stirring to prevent lumps. Bring to a gentle simmer.
Stir in parmesan cheese and cajun seasoning. Add the chosen vegetable and cooked protein. Simmer 5–7 minutes until thickened and vegetables are tender.
Taste and adjust seasoning with salt and black pepper.
Toss hot pasta with the cajun alfredo sauce in the skillet until coated. Divide among bowls.
Garnish with chopped green onion and additional parmesan if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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