This is a super quick and easy meal to throw together. You probably have a lot of the ingredients already, which make it cheap too! You can throw most of the ingredients (ok not the pasta) into the food processor and save yourself a lot of prep time.
The taste in this recipe came together very nicely. The original recipe called for pumpkin seeds as a garnish, but since they didn’t carry them at my local grocery store I opted to leave those off. It may have been a nice addition, but without them the recipe did not feel like it was missing anything. Also, since I started using Cajun Spice when cooking, I have become addicted to it. So I did throw some in the sauce here for good measure as well (but I guess it’s not necessary).
For someone wanting meat in their dinner, this would be great for chicken or shrimp. I would saute the chicken up in the cajun seasoning, set aside after cooked, and then cook the veggies and follow the rest of the recipe. Add chicken/shrimp on top of pasta at the end.
- 1 tablespoons olive oil
- 1 large onion, diced
- 2 tsp Cajun Spice
- 1 red bell pepper, diced
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 cup reduced fat sour cream
- 1/4 cup cilantro, plus more for garnish
- 4-ounce can mild diced green chiles
- 2/3 cup shredded Reduced Fat Mexican cheese blend
- 1/2 teaspoon black pepper
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 1 pound linguine pasta
- 1. Heat olive oil in a large skillet over medium high heat. Add the onions, bell peppers and salt and cajun spice and cook until tender stirring occasionally. Add the garlic and cook for one minute. Meanwhile cook the pasta in salted water according to package directions
- 2. Place the veggie mixture into a food processor with sour cream, cilantro, green chilies, cheese, cayenne and black pepper. Puree until smooth scraping the sides as needed.
- 3. Toss the pasta with the sauce. Plate and garnish with cilantro.