A flavorful pasta made of zucchini noodles, with sausage, kale, tomato, and a spicy Cajun sauce.
If you’re one of those people who are skeptical of zucchini noodles, I guarantee this recipe will make you LOVE them. It is summer, which means the grocery store is starting to have better and better zucchini, farmers markets are beginning, and I’m already starting to get zucchini from my garden. I LOVE IT.
While there are so many dishes you can make with zucchini (expect a lot more recipes coming this summer), zucchini noodles are probably my favorite. My boyfriend Zack absolutely loves them too… after making the first zucchini noodles this summer he said to me “can we have these for dinner every week?!”
If you still haven’t jumped on the spiralizing train, you need to get on! It’s not just about zucchini noodles; you can do sweet potatoes, fat carrots, cucumbers, butternut squash, apples, and more! I actually preordered Inspiralize Everything and I’m so excited for it to arrive in August. It gives an A to Z guide on spiralizing all kinds of produce. I highly recommend checking out Ali’s website for everything spiralized related!
More about this pasta, though. I love a good creamy Cajun pasta, so I felt the need to create a healthier, but just as delicious version. This dish is packed with veggies, including the zucchini, kale, and tomatoes, and has some great spicy flavors from the sausage and sauce.
Just a small amount of both whole wheat flour and milk are used to make a roux for the sauce, but other than that this dish is just veggies and meat! If you love Cajun pasta (or just anything flavorful and delicious), you MUST try this Cajun zucchini noodle pasta.
Cajun Zucchini Noodle Pasta
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| Prep: | Cook: | Yield: Serves 4 people | Total: |
A flavorful pasta made of zucchini noodles, with sausage, kale, tomato, and a spicy Cajun sauce.
You'll Need...
- 3-4 medium zucchini
- 1 pound ground sausage (turkey or pork)
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 3 ½ tablespoons whole wheat flour
- 1 cup milk
- ½ tablespoon Cajun seasoning
- 2 cups chopped kale
- 1 cup halved cherry tomatoes
- 1/2 cup shredded parmesan cheese
Directions
- Spiralize the zucchini and blot with a paper towel, removing as much liquid as possible.
- Brown sausage in a large skillet on medium heat. Once browned, move to a paper lined plate and blot with a paper towel, removing as much grease as possible.
- Wipe out grease from the skillet and add olive oil over medium heat.
- Once oil is hot (check by adding a small amount of flour; it is hot if it bubbles), add garlic and saute 2-3 minutes, then slowly add flour, whisking continuously.
- Once you have a paste and all flour is absorbed, slowly add milk (1/4 cup at a time) and whisk until all chunks are gone and you have a smooth sauce.*
- Add Cajun seasoning, zucchini noodles and kale to the skillet and mix with tongs, covering all vegetables in sauce.
- Cover and cook for about 10 to 12 minutes, or until noodles are about tender, mixing occasionally.
- Add tomatoes to the pan and cover and cook for another 2 minutes, until tomatoes are soft.
- Return sausage to the pan, add cheese, mix well, and heat until warm.
Additional Notes
*Don’t worry if you feel like your sauce is too thick at first. The zucchini noodles will add juice to the pan as they cook.
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