Pappadeaux Cajun Pasta Recipe
Your favorite pasta, bathed in a velvety Cajun cream sauce, topped with perfectly seared pork, mushrooms, sweet onions, and garlic. Add in your favorite veggie, and you will have a delicious one-pot meal that the entire family will love.
Equipment
- Deep skillet with a tight-fitting lid
Ingredients
- 1 pound pork tenderloin cut into strips
- 1 package crimini mushrooms or mushroom of your choice
- ½ large red onion sliced into half moons
- ½ red bell pepper
- 2 garlic cloves sliced thinly
- 2 cups broccoli florets
- 2 teaspoons Cajun seasoning, plus more to taste I like Slap ya Mama brand
- 2 cups heavy cream, room temperature
- 1 cup freshly grated parmesan cheese divided
- 8 ounces linguine or pasta of your choice
- 8 tablespoons butter, divided
Instructions
Prepare your ingredients
- Slice the pork tenderloin into strips. Season evenly with 2 teaspoons of Cajun seasoning.
- Cut the onion in half through the root. Cut off the ends and peel. Slice into thin half moon strips.
- Slice the mushrooms.
- Slice the red bell pepper into strips
- Thinly slice the garlic.
- Cut the broccoli into florets.
Sear the pork
- Add 2 tablespoons of butter to the pan. Over medium-high heat, add the pork in batches. Do not overcrowd the pan. You want to brown the pork on both sides. If you add too much at once, it will steam and you won't get the same texture.
- Remove the pork and set it aside on a large plate or platter.
Saute your vegetables
- Add the remaining butter to the same pan that you cooked the pork in.
- Once melted, add the mushrooms and saute until golden.
- Add the onions and garlic along with some salt and pepper to taste.
- Saute until the vegetables have softened and the onions are slightly translucent.
- Add the cooked vegetables to the platter with the pork.
Steam the broccoli
- Put the broccoli florets into the same pan. Add ¼ cup of water and a pinch of salt.
- Bring the water to a boil and then cover tightly and steam for 3 minutes.
- Drain the broccoli into a colander and rinse with cold water or put it into an ice bath. This will stop the cooking process and allow the broccoli to retain its vibrant green color. It will also keep it from getting mushy.
- Drain and set aside with the other ingredients.
Cook your pasta
- Fill the same pan ¾ of the way full with water and about a tablespoon of salt. Bring to a rapid boil. Add pasta and cook to al dente according to package directions.
- Drain into the colander, but don't rinse it. You want the starch to remain on the pasta. It will help the cream sauce thicken and stick to the pasta better.
Make the cream sauce
- Add the remaining 4 tablespoons of butter to the pan and bring up to low heat. Once melted, remove it from the heat and let it cool for 3-5 minutes.
- Pour in the room temperature heavy cream. Whisk to combine.
- Once the cream has been fully incorporated, place the pan back on the stove over low heat. Do not let the sauce come to a boil.
- Add ¾ of the grated cheese continuously whisking until the cheese is melted and evenly combined.
- Taste and season with more Cajun seasoning. The more you add, the spicier it will be, so add a little bit at a time until it's as spicy as you like it.
- Next, add all of the ingredients back into the pan. Combine the pork, pasta, and veggies. Cook over low heat until the sauce has thickened slightly and everything is warmed through. Top with the remaining cheese and another sprinkle of Cajun seasoning if desired.
Notes
If your mushrooms are dirty, wipe them with a damp paper towel. You don't want to wash mushrooms. They are like a sponge and will absorb the water ruining the texture.