Cajun Spaghetti
A colorful and robust dish that combines pasta with Cajun spices and fresh vegetables, embodying the essence of Louisiana cooking.
Ingredients
For the sauce
- 1 tablespoon avocado oil Healthy oil for cooking.
- 3 whole bell peppers, diced Use a mix for added color.
- 2 ribs celery, diced
- 1 whole jalapeno, diced Adjust based on your spice preference.
- 1 whole onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons Cajun seasoning Adjust to taste.
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional) For extra heat.
- to taste none Salt
For serving
- 12 oz brown rice spaghetti Optional for serving.
Instructions
Preparation
- Begin by mincing the garlic and dicing the bell peppers, celery, onion, and jalapeno.
Cooking
- In a large pot, heat the avocado oil over medium-high heat.
- Add in all your diced vegetables—bell peppers, celery, onion, and jalapeno. Cook for about 10 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle in the Cajun seasoning, dried thyme, and cayenne pepper, if using.
- Pour in the crushed tomatoes, stir, reduce heat to medium, and cover the pot. Simmer for about 30 minutes.
- Cook the brown rice spaghetti according to package instructions until al dente.
- Once the sauce is ready, taste and adjust salt. Toss the spaghetti with the sauce or serve separately.
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Notes
Garnish with freshly chopped parsley or green onions for added color and freshness. Serve with a green salad or crusty bread.