Fresh Cajun Pasta

The weather is forecast to be in the 70’s ALL WEEK. I just about shouted for joy! I love finally being able to walk outside with a jacket, and feel the sun on my skin again! As soon as it starts getting warm like this – all the heavy soups, stews, and casseroles go out the window. I start to crave fresh, light meals. I saw this recipe using fresh roma tomatoes and parsley, and I knew I had to make it. It was amazing. And really, it was the perfect meal for warmer weather. You could add a little more “heartiness” as my husband would call it with some grilled chicken – and it’s a great recipe for cleaning out your crisper drawer! You can add all the fresh veggies you want!

Serves: 4

Fresh Cajun Pasta

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 1 pound vermicelli pasta
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 10 roma tomatoes, chopped
  • salt, to taste
  • 1 tablespoon chopped parsley
  • 1 tablespoon Cajun seasoning
  • 1/2 cup Parmesan cheese
  • 1/2 cup Mozzarella cheese


  1. Bring a large pot of water to a boil.
  2. Add pasta and boil for 8-10 minutes.
  3. While the pasta is boiling, heat olive oil and garlic in a large sauce pan. Once it has started to brown, add the chopped tomatoes.
  4. Simmer for about 10 minutes, and then mash your tomatoes with a fork.
  5. Add salt, parsley, and Cajun seasoning and simmer for about 5 more minutes.
  6. Remove from heat and serve over pasta.
  7. Top with Parmesan and Mozzarella cheese.

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2 Responses to “Fresh Cajun Pasta”

  1. Susan L. @ Full Happy Muffin and Mama
    Thank you for this post! Most of the recipes I've seen for Cajun pasta have a heavy cream "Alfredo" component that makes me feel ick afterward. I'm bookmarking this one to make this summer when our Roma plant starts producing.

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