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Skinny Vegetable Cajun Pasta

Ingredients

  • ⅓ cup skim milk
  • 1 TBS flour
  • 3 TBS low fat cream cheese
  • 8 ounces uncooked linguine
  • 2 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 TBS olive oil
  • 1 medium red bell pepper thinly sliced
  • 2 medium yellow bell pepper thinly sliced
  • 8 oz fresh mushrooms sliced
  • 1 red onion sliced
  • 3 cloves garlic minced
  • 3 medium tomatoes diced
  • 1 cup vegetable broth
  • fresh cracked pepper
  • 3 scallions chopped
  • salt to taste

Instructions

  1. 1. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Place peppers, onions, and garlic in a medium bowl. Season generously with Cajun seasoning, garlic powder and salt.
  2. 2. Prepare pasta according to package directions.
  3. 3. Heat a large heavy nonstick skillet over medium-high heat; add olive oil to the skillet and reduce to medium; add peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes; sprinkle some more Cajun seasoning over top, and sauté 3-4 more minutes or until vegetables are tender. Season with ¼ teaspoon salt, garlic powder and fresh cracked pepper to taste.
  4. 4. Reduce heat to medium-low; add vegetable broth and pour in slurry stirring for 2 minutes. Add linguine and toss well to coat. Top with chopped scallions and serve while hot.

Recipe Notes

Makes about 7 cups.