Chris' Recipes

Bon Appetite!

Cajun Cream Pasta

Written By: Chris - Nov• 13•14

It was Bill’s birthday earlier this week and since pasta has got to be his most favorite dish, I figured, why not spoil  him?  The kids were joining us  as well and everyone of them usually likes noodles too.  I knew that I was taking a bit of a chance with this dish because it was “different”, but they all tried and and fortunatlly loved it too.  This is a simply decedent dish made from freshly cooked pasta and was coated in a creamy sauce.  It includes a touch of cream cheese and Parmesan to make it ultra rich and creamy.  It is a very versatile dish because you could omit the Cajun part; change out the pasta; add fresh veggies like squash or spinach; the sky’s the limit!  Cream cheese is often the secret ingredient that I use to give some of my sauces just the right consistency without the process of creating a roux.  The key to creating a successful cream cheese dish that isn’t lumpy is to make sure that it has softened slightly, and is as close to room temperature as possible before you use it.  Since I was also serving Cajun chicken, I decided to use up a bit of some smokey chipolte cream cheese too and it was really quite tasty!

IMG_3138

Ingredients:

1 pound pasta, cooked but not rinsed. I used Linguine
2 14.5 oz cans of Fire Roasted Tomatoes (diced)
1 Onion, chopped
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Butter
1 1/2 Cups Chicken Stock
2 Garlic Cloves, pressed
4 oz. Cream Cheese
4 oz. Smokey Chipolte Cream Cheese Spread (Philadelphia)
1/3 Cup Parmesan Cheese, grated
1 teaspoon Nutmeg, fresh grated
1/4 Cup Oregano, fresh chopped
1/4 Cup Basil, fresh chopped
1 Tablespoon Italian Seasoning
Salt & Pepper, to taste
Shredded Italian Cheese for garnish

Heat oil and melt butter in a saucepan over medium heat.  Cook until they are translucent and soft.  Add pressed garlic and cook for an additional two to three minutes and season with salt and pepper.

IMG_3114

Add canned tomatoes and reduce heat to a simmer.  Continue to cook until the juices have reduced by about half.

IMG_3116

Add cream cheeses and stir with wire whisk until smooth.

IMG_3128 IMG_3126

Stir in Parmesan remove from heat when sauce reaches desired consistency.

IMG_3131 IMG_3121

 

Toss with hot pasta and fresh herbs.

IMG_3136

Add in Italian seasoning and garnish with shredded cheese before serving.

IMG_3139

We enjoyed our pasta with Cajun Chicken, Brussels sprouts, a salad and awesome Red Lobster Style biscuits!  Dinner paired perfectly with Mitch’s CE2V 2004 Cabernet!  Sooooo Good!

Enjoy!
Cheers!
~Chris

Comments

comments

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?