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Creamy Spicy Cajun Sausage Pasta (Quick Weeknight Dinner Idea)
Amanda Peterson

Creamy Spicy Cajun Sausage Pasta

A high-protein, one-pot Cajun pasta dish with gluten-free chickpea pasta, fire-roasted tomatoes, and velvety cream cheese sauce. Bold spices and seared turkey/vegetarian andouille medallions create a restaurant-quality weeknight meal in 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz gluten-free penne pasta (chickpea or lentil-based)
  • 4 turkey or vegetarian andouille sausage medallions
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning (low-salt)
  • 1 clove garlic, minced
  • 1 cup fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 8 oz cream cheese (softened)
  • 2 cups baby bella mushrooms, sliced
  • 1/4 cup chopped fresh parsley
  • Salt, to taste (optional)
  • Black pepper, to taste

Method
 

  1. Heat olive oil in a large pot over medium-high. Sear sausage medallions until golden (3-4 minutes per side). Add garlic, stir 30 seconds. Stir in pasta, tomatoes, and broth to cover (3-4 inches). Bring to boil, season with Cajun spice, then simmer 10-12 minutes until pasta tender.
  2. Reduce heat to medium, add mushrooms and cream cheese. Stir constantly until sauce thickens (3-4 minutes). Remove sausages, slice, and return to pot. Garnish with parsley. Season with pepper (optional salt).
  3. Sample Test Instruction

Notes

For keto version: substitute zucchini noodles or hearts of palm pasta
Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp broth) to thicken sauce if needed
Store leftovers in airtight container for up to 3 days