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Cajun Skillet Pasta
peppers / sausage / beans

Active: 35 min Total: 35 min
This pasta dish is colorful, flavorful, and comes together quickly. What's not to love?
Smarts: Sour cream isn't just for nachos. It also makes an excellent pasta sauce!
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cajun Skillet Pasta:
  • Garlic - 3 cloves , minced
  • Shallots - 2 bulbs , sliced
  • Tomatoes, vine-ripened - 2 , diced
  • Bell peppers, green - 1 , sliced
  • Bell peppers, red - 1 , sliced
  • Sausage, andouille (cooked) - 1/2 lb , sliced
  • Beans, cannellini or garbanzo (14 oz / 397 g can) - 1 can , drained and rinsed
  • Pasta, penne (or other shape) - 6 oz
  • Cooking oil - 1 Tbsp
  • Sour cream - 1/4 cup
  • Baby spinach - 4 oz
  • Lemon juice - 1 Tbsp
  • Hot sauce - to taste

Prep

  1. Garlic / Shallots / Tomatoes / Bell peppers / Sausage - Prep as directed. (Can be done up to 4 days ahead)
  2. Beans - Drain and rinse.

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain and keep 1/4 to 1/2 cup (58 to 118 mL) of pasta water (for 4 servings; adjust accordingly if customizing).
  2. While pasta cooks, heat a skillet or saute pan over medium-high heat. Add oil and then garlic, shallots, and tomatoes to heated oil. Saute for ~1 minute.
  3. Next add in sausage, beans, and peppers. Saute for another 5 minutes.
  4. Toss in pasta and ~1/4 cup (58 mL) of pasta water. Saute for another 2 minutes. If it needs more sauce, add more pasta water.
  5. Fold in sour cream and spinach. Finish with lemon juice and season to taste with salt, pepper, and your favorite hot sauce!

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