Recipe by Nicole
"This is my absolute favorite dish! If you like food with just a little kick and you are a pasta fan...this recipe is for you!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
roma (plum) tomatoes, chopped
chopped fresh parsley
shredded mozzarella cheese
grated Parmesan cheese
This is delicious! I did use a big can (28 oz) of petite diced tomatoes instead of fresh tomatoes, and angel hair instead of vermicelli. Also, since I was using canned tomatoes, I only sprinkled a little salt, instead of the 1 Tablespoon called for. I topped with sliced blackened chicken (recipe from this site), and my husband and son loved it...couldn't believe it was all low fat. The only change I would make in the future is to put in less pasta, and to use whole wheat pasta. I used 16 oz pasta.....would probably use 8-10 oz. instead next time. Delicious! Will definitely make again. By the way, the cajun seasoning I used was "Slap Ya Mama" from Ville Platte, Louisiana. I have found it here in the Gulf Coast of Texas, and saw it on vacation once in Destin, Florida (slapyamama.com). I like it because it's not as salty as some other popular brands of cajun seasoning.
the more i got into this recipe, the more nervous i got. what i ended up with didn't look pretty but our family ate it..... i followed advice of other user and added other vegies and my own tweeks, so......do as you want with this dish, its not one you need to follow to the letter
This was a fantastically fresh alternative to ordinary pasta sauce. I added some extra veggies (zucchini, spinach and mushrooms) and it made a tasty primavera. Bravo!
This is really great. I have made this recipe many many times! I am just finally getting around to reviewing it. My husband asks for this often. The fresh taste of tomatoes accented by the Cajun seasoning. Yum Yum. I always use Penne pasta. It just seems to go nicely with the sauce. (I actually don’t care too much for vermicelli pasta; I like to really taste and feel the texture of my noodles -and vermicelli lacks that for me.)
I did use several cloves of minced garlic instead of measuring out teaspoons. I also used a homemade Cajun seasoning blend and omitted the additional salt. Oh, man. This is to DIE FOR. My family loved this pasta dish--we fought over the leftovers.
I added some fresh basil to this recipe, along with chicken and shrimp, and it was quite good. I think more tomatoes than recommended would be better next time.
This is a very easy to make recipe that is great when you are short on time. The cajun spice mix you use is everything to the recipe, so choose wisely.
I had to restrain myself from eating too much of this tonight. Yeah, it was that good. I sauteed some sweet mini peppers before adding the garlic and tomatoes just for a little more interest and complexity. The Cajun seasoning I used was Coleen Deon's "Cajun Spice Mix," also from this site, and I was very pleased with it. In addition to the olive oil I added butter as well, which made this silky and rich. Loved the addition of the two cheeses, but don't be tempted to add too much mozzarella or you'll risk making this stringy.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Pasta Fresca
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 67
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a spicy vegetarian pasta with lots of Cajun seasoning.
See how to make a creamy chicken sauté served over linguine.
See how to make a simple, flavorful fresh tomato sauce for pasta.