Wednesday, January 7, 2009

Creamy Cajun Sausage Pasta

I got this recipe from Colleen and changed around some things according to what I had. I have been really trying to cook from what I already own, without buying extra things besides vegetables, fruits, and milk, so with lots of changes, here is my version of the recipe! (Click the link to the original recipe, which is Creamy Cajun Shrimp Linguine)

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.