Cajun Jambalaya Veggie Pasta Bake
Source of Recipe
Made it up
Recipe Introduction
I was looking for a good recipe to bring to a vegetarian friend's party. I looked to four different recipes for contributions.
List of Ingredients
For the Cajun Cream Sauce:
2 T. butter
1/4 C. all-purpose flour
1/2 C. milk
3 C. heavy cream
2 T. paprika
6 T. freshly grated Parmesan cheese
3 T. Cajun seasoning
For the pasta:
1 lb. pasta (for parties, something smaller such as rotini)
1 lb (approx) frozen jambalaya vegetables (onions, mixed bell peppers, maybe carrots, celery, summer squash)
1/2 C. shredded Parmesan cheese
1 C. diced tomatoes
1/2 C. sliced green onions
Recipe
Preheat oven to 350.
1. Prepare the Cajun Cream Sauce: melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until the mixture just begins to bubble up the sides of the pot. Remove from the heat and add the paprika, 6 tablespoons of Parmesan, and 3 tablespoons of Cajun seasoning. Remove from heat for at least 15 minutes, as mixture will thicken as it cools.
2. Cook pasta "al dente" as directed on the package, drain, and run under cold water.
3. While pasta is cooking, add frozen jambalaya vegetables and parmesan to casserole dish. Toss with cooked, cooled pasta until well mixed.
4. Pour enough cajun cream sauce to cover pasta vegetable mix.
5. Cover with foil, cook for 30 minutes, then remove foil, sprinkle with diced tomatoes and green onions, and cook uncovered for 10-15 more minutes.
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