Recipe Post {No. 2}

I like looking for new things on Pinterest.

I sometimes actually try them.

Like tonight.

We tried Cajun Cream Pasta Sauce.

I might have tweaked it, but who cares– it was delicious and got an all but standing ovation from my peoples.

It was even compared to being as addicting as homemade ranch or Raising Cane’s sauce.

{That RC sauce is gross to me so it’s whatever. Bleh.}

This on the otherhand, is cheesy goodness that could probably go on anything.

I did my famously microwaved noodles of the veggie type & fried chicken strips with it.

So here’s what I did to make the sauce…

{First I read the actual recipe and planned my tweaks}

{onion pieces–yuck my people will cull that. sun dried ‘matos—big nope.}

I started with 1/4 C olive oil in a medium sauce pan, and then added a tablespoon of minced garlic–the kind pre-minced in the cute little jar from Walmart {if you’re feeling fancy you could of course us that of the fresh variety} and a teaspoon of red pepper flakes. I cooked this on medium for about 3-4 minutes until it started to smell good.


get low…get low…to tha window….

{Yes I may have just sung that in my head as I typed}


I added 3 tablespoons of flour to the mixture and whisked it really good because it obviously will become a thick mixture. After the flour is mixed well, I added 1 3/4 C heavy cream and whisked it really well until everything was smooth.

Once the flour and cream mixtures were smooth, I added a good handful of shredded parmesan cheese. This was probably close to about 1 1/4 C.

It took about 10-15 minutes of whisking to get it all melted and smooth–ish.

After getting that situated, I added 1 tablespoon of Tony’s seasoning {if you are not from the south, you would need to understand that this is a staple in a household just like salt, pepper, and butter} AND a stick of butter.

{The original did not have butter and I was so confused. I may have reread it 3 times to be sure. I mean what is a cheesy sauce of heavenly cajun goodness without butter. What is anything without butter…}

Now take note, this is a very thick sauce. I was not a fan of the consistency, so I then added about 1/2 C whole milk, and then when I finished cooking my noodles I added about another 1/2 C of the hot pasta water.


Cajun Cream Sauce.

We put it over the rotini & penne veggie noodles with crispy chicken and extra shredded cheese on top.

We will definitely make it again, but I do have a few tweaks for next time…

Like…no garlic and just use garlic powder…I’m not a fan of the texture. Maybe add some more pasta water for a thinner consistency. Put over linguine or some kind of regular/long noodle. I might even add more Tony’s.

I don’t know, but it was definitely a keeper.

Let me know if you try it and if you tweak it!

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