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.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
8ozlinguine pasta
1tablespoonextra virgin olive oil
113 oz package chicken smoked sausage, sliced
1red bell pepperchopped
1green bell pepperchopped
8ozfresh mushroomssliced
2teaspoonscajun seasoning
1/4teaspoonlemon pepper
1/4teaspoongarlic powder
2cupsevaporated milk
2tablespoonscornstarch
grated parmesan cheesefor topping
sliced green onionsfor topping
Instructions
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.