You’ll never know that this Lighter Cajun Sausage Pasta has less calories than most creamy pastas! A secret ingredient helps to make this dish lighter, yet it is still creamy and full of flavor.
- 8 oz linguine pasta
- 1 tablespoon extra virgin olive oil
- 1 (13 oz) package chicken smoked sausage, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8 oz fresh mushrooms, sliced
- 2 teaspoons cajun seasoning
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 2 cups evaporated milk
- 2 tablespoons cornstarch
- grated parmesan cheese, for topping
- sliced green onions, for topping
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and return to the pot.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage, and cook until browned on both sides, 3-5 minutes. Remove the sausage to a bowl.
- Add the red bell pepper, green bell pepper and mushrooms to the same skillet. Cook until the vegetables start to soften, about 5 minutes. Season with the cajun seasoning, lemon pepper and garlic pepper. Season to taste with salt.
- In a small bowl, stir together 2 tablespoons of the evaporated milk with the 2 tablespoons of cornstarch. Pour the remaining milk into the skillet with the vegetables. Heat until it starts to simmer, then pour in the cornstarch mixture. Continue to cook until the sauce thickens, 2-3 minutes.
- Pour the sauce over the pasta in the pot. Add in the sausage. Stir to combine.
- Serve topped with parmesan cheese and green onions.