Creamy Cajun Sausage Pasta
6 oz. uncooked rotini
2 turkey Italian sweet sausages (although any other sausage would work fine too), sliced on the diagonal into about six pieces per sausage
2 T Smart Balance "butter"
1 can sliced mushrooms (or one 8 oz. package presliced mushrooms, or slice your own!)
1 T 1 t all purpose flour
1 t Cajun seasoning (I used Creole--again, what I had)
1 t any other spicy seasoning you have (I have a spicy garlic crusher seasoning, used that)
1/4 t salt
1 c skim milk
1 T margarine, or more of that SB butter
1/4 c chopped fresh parsley
Bring medium pot of water to a boil. Add pasta and cook according to package directions.
In a skillet over medium high heat, cook sausage pieces.
In a small skillet or saucepan, melt butter. Add mushrooms (and other veggies if you want); saute 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; saute 30 seconds (will be thick). Stir in milk and 1 T margarine/butter; cook about two minutes until sauce thickens, stirring constantly. Remove from heat.
After draining pasta, combine pasta, sauce, cooked sausage, and fresh parsley.
2 comments:
Colleen has some great recipes and I've been dying to try this one!
Yay! I am glad you liked this! And I love your changes - I love adding sausage to my pasta dishes!
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