Creamy Cajun Spaghetti with Tuscan Kale

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You guys should know by now that I can make (and eat) spaghetti a million different ways. Hangover spaghetti, Haryali Spaghetti, Thai Curry Spaghetti and today Creamy Cajun Spaghetti!! I am so excited about this because it’s a recipe I swear by at home and have made many many times. It’s salty, creamy, spicy and I love the cajun and old bay seasoning in here ! I usually love to make this with peas but didn’t have any so I used tuscan kale because it pairs so well with robust and garlicky flavors and it can really hold up to a heavy dish! The kale still has bite and doesn’t wilt like spinach or other greens would normally do. If you make it, you gotta tag me on @thechutneylife so I can see your wonderful creations!

Make it Vegan:

If you want to make this recipe vegan, omit the butter cheese and heavy cream. Instead you can use coconut milk + nutritional yeast!

Make it Healthier:

Replace the Spaghetti with whole wheat or brown rice spaghetti. You could also use zoodles instead!
Reduce the amount of pasta by half and instead add in more veggies like peas, peppers, mushrooms, and more kale!
If you want to cut the dairy, you can reduce it by half and make up for it by using vegetable broth instead!

Creamy Cajun Spaghetti with Tuscan Kale

Creamy Cajun Spaghetti with Tuscan Kale

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SERVES: 4

PREP TIME: 20 mins

COOK TIME: 20 mins

TIME: 40 mins

The Chutney Life

Ingredients

1/2 Box thin spaghetti (about 8 oz)

1.5 cups tuscan kale also known as Lacinato Kale, chopped into ribbons (middle stem/rib removed)

1 tsp tomato paste

1 cup sliced bell peppers

1 tbsp minced garlic

2 tsp cajun seasoning

1/4 tsp smoked paprika

2 tsp old bay seasoning

1.5 cups heavy cream

1/4 tsp chili flakes

1/4 tsp salt

1/4 tsp black pepper

1 tbsp butter

1 tbsp oil

1/3 cup parmesan cheese, grated (plus more for garnish)

2 tbsp fresh parsley, finely chopped

Directions

Boil the pasta according to package directions, preferable until al dente as it will continue to cook in the sauce. Drain the pasta and set aside.
In a large wide skillet heat the oil and butter on medium heat. Once it is hot, add the sliced peppers and saute until slightly soft.
Add the minced garlic, and saute for just a few minutes until fragrant but not brown. Reduce the heat.
Next, add the old bay, cajun seasoning, salt, black pepper, paprkina, chili flakes and tomato paste and continue to stir on low heat for 2-3 minutes. Add the kale and stir for a few more minutes.
Now add the heavy cream, stir so the spices are all incorporated evenly in a sauce. Bring the sauce to a slow simmer. Once it is at a slow simmer, add the pasta, turn off the heat and on top of the pasta add the parmesan cheese. Use tongs to mix everything thoroughly. Let sit for 1-2 minutes and sauce will thicken. Garnish with fresh parsley, additional parmesan and serve hot!

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This was so delicious! Im so happy I came across this recipe, I will be making it often. I didn’t have thin spaghetti so I used bowtie but it worked great. Next time I’ll probably add even more kale and peppers, they were so good with the sauce! Thanks so much for a great recipe!!

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